Preheat your oven to 425°F (220°C). Cut the pumpkin into 1½-inch cubes and place it in a large mixing bowl. Drizzle with extra-virgin olive oil, then sprinkle salt, garlic powder, chili powder, and garam masala. Toss the pumpkin until evenly coated, then spread the cubes on a baking sheet. Roast for about 30 minutes until caramelized and tender, stirring halfway through.

While the pumpkin is roasting, rinse and drain the chickpeas, ensuring they are dry. Spread them onto a separate baking sheet and drizzle with olive oil and a sprinkle of salt. Toss to coat the chickpeas evenly. Roast in the oven for about 20-30 minutes, until they are golden brown and crispy.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the chopped onion and sauté for about 6 minutes until golden brown. Add the grated garlic and ginger; cook for an additional minute until aromatic.

Stir in the garam masala, chili powder, turmeric, cumin, and coriander to the sautéed onions. Cook for about 1 minute to toast the spices. Next, add tomato paste and coconut milk, stirring until well combined. Reduce the heat and let the sauce simmer for about 10 minutes.

Once the pumpkin is done roasting, add it to the pot along with maple syrup and half of the chopped cilantro. Stir gently to incorporate everything, allow to simmer for an additional 8-10 minutes.

Ladle the Creamy Pumpkin Curry into serving bowls. Top generously with the roasted chickpeas and remaining cilantro for freshness. Serve hot with steaming rice or warm naan.