Pre-heat oven to 180C (356F). Place chickpeas on an absorbent towel and dry them gently. Transfer to a baking dish alongside the butternut quash. Add smoked paprika, ground coriander, salt, and black pepper, and drizzle with some oil. Mix until well coated and roast for about 25-30 minutes or until golden.
In the meant time, prepare the caramelized onion. Heat 1-2 tablespoon oil in a pot. Once hot, add the red onion and cook for 15 minutes over medium-low heat. Stir occasionally to prevent burning. Once the onion looks nice and brown, add soy sauce and ¼ cup water of water and simmer for 5 more minutes. Remove from the pot.
Prepare the polenta by adding 1 cup water, 1 cup coconut milk, and salt and bring to a boil. Turn the heat off and slowly start adding the polenta, whisking constantly. Once it thickens, add nutritional yeast and whisk for 1-2 minutes more until it a creamy polenta is formed.
Take the chickpeas and squash out of the oven and assemble. Add polenta on the bottom and top with caramelized onion and the rest of the components. Enjoy immediately