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Preheat oven to 400˚F.
Slice off the top of the head of garlic.
Place all of the vegetables on a large sheet pan. Drizzle with olive oil, 1 ½ tbsp curry powder, salt & pepper and gently toss to coat. Roast for 35-45 minutes, stirring once or twice, until all vegetables are fork tender.
Dry the chickpeas really well, then toss with oil and spices. Place on a small sheet pan and roast at 400F for ~30-40 minutes, stirring occasionally until crispy. You can also do this in an air fryer.
About 10 minutes before the vegetables are done, add the broth, coconut milk and tomato paste to a small pan over medium heat and heat until lightly simmering.
Add everything (only add half of the garlic cloves, or all if you really like garlic) to a high speed blender (including lime juice) and blend until smooth. Taste and add remaining ½ tbsp curry powder and additional salt if needed.