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Preheat oven to 400°F with rack in top third position. Measure out 1 tablespoon coconut milk; set aside.
Heat 2 tablespoons oil in a 10-inch cast-iron skillet over medium heat. Add 1 cup onion and 1 cup carrot; cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Add 1 tablespoon ginger, 2 teaspoons curry powder and 1 teaspoon cumin; cook, stirring constantly, until fragrant, about 1 minute. Add ¼ cup tomato paste; cook, stirring constantly, until slightly darkened in color, about 1 minute. Stir in 2 cans chickpeas, 1 cup peas, ¼ cup cilantro, ½ teaspoon plus ⅛ teaspoon salt and the remaining coconut milk; bring just to a simmer over medium heat, stirring occasionally.
Working quickly, unfold 1 sheet puff pastry onto a work surface, and cut into 9 (about 3-inch) squares. Place on top of the hot filling, overlapping as needed. Brush the pastry with the reserved 1 tablespoon coconut milk.
Bake until the pastry is puffed and golden brown in spots, 20 to 22 minutes. Reduce oven temperature to 350°F; bake until the pastry is puffed and browned all over, about 15 minutes. Let stand for 5 minutes. Garnish with additional cilantro before serving, if desired.