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Preheat oven to 400°F (200°C). Pat the chickpeas dry with a paper towel. Spread on a baking sheet, toss with olive oil, smoked paprika, garlic powder, and salt until evenly coated. Roast for 20-25 minutes, shaking the pan halfway, until golden and crispy. Set aside.
In a large pot, heat oil over medium-high heat until shimmering, about 1 minute. Add the shallot, garlic, ginger, and red curry paste. Mix well and cook until fragrant, about 2 minutes.
Stir in the coconut milk, vegetable stock, fish sauce, lime juice, and brown sugar (if using). Mix well, bring to a gentle boil, then reduce the heat to medium.
Add the bell pepper, enoki mushrooms, and edamame. Simmer for 2-3 minutes until vegetables are just tender.
In a separate pot, bring water to a boil and cook the noodles according to package instructions (usually 3-5 minutes) until al dente. Drain well.
Divide the noodles into two large bowls. Ladle the hot coconut curry broth and vegetables over the noodles. Top generously with the roasted chickpeas.
Finish with fresh cilantro and your choice of garnishes (ie. a drizzle of chili oil, a squeeze of lime, or a sprinkle of crispy shallots or peanuts). Serve immediately while hot.