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Preheat oven to 180˚C/350˚F.
Slice the delicata squash, with skin on, into 8mm thick pieces. Place the delicata slices on a large baking tray and sprinkle over the cumin seeds. Drizzle with maple syrup, olive oil and season with sea salt and toss to coat the delicata. Place in oven and roast for 20 minutes or until tender and turning golden.
Meanwhile, place the chickpeas in a bowl with the harissa paste, sea salt and lime zest and toss to combine. Heat a medium frying pan to medium heat and drizzle in a couple teaspoons of olive oil along with a knob of butter. Add the harissa coated chickpeas and panfry for 5 minutes.
To make the lime yoghurt, combine all the ingredients and stir well.
To serve, spread the lime yoghurt onto a large serving platter, top with a layer of harissa chickpeas, then a layer of roasted delicata. Continue layering until you have used up all the chickpeas and delicata. Top with a big handful of coriander leaves and a scatter of pumpkin seeds.