Cut the pointed cabbage into 6 to 8 wedges, keeping the core attached so each wedge holds together.

Finely chop the onion and ginger. Drain and rinse the canned chickpeas in a colander.

Heat 2 tablespoons cooking oil in a large lidded frying pan over medium-high heat.

Place the cabbage wedges in the hot pan and char the first side until deeply browned, about 3 to 4 minutes.

Flip the cabbage wedges and season them with about 1/4 teaspoon salt. Char the second side for 3 to 4 minutes.

Remove the charred cabbage wedges from the pan and set them aside.

Add the chopped onion and ginger to the same pan. Sauté for 2 to 3 minutes until fragrant and softened.

Stir 1 teaspoon curry powder into the onion mixture. Cook for about 30 seconds to toast the spices.

Add the drained chickpeas, chopped tomatoes, and 200 ml coconut milk to the pan. Stir until evenly combined.

Season the chickpea sauce with lemon juice, agave syrup, and salt to taste. Stir well.

Nestle the charred cabbage wedges on top of the coconut chickpeas. Cover the pan with a lid.

Simmer the covered pan for 5 to 10 minutes, until the cabbage is tender and the sauce is hot.

Roughly chop the cilantro and small chili. Combine them with vinegar, 2 teaspoons sugar, and a pinch of salt.

Blend the cilantro-chili mixture into a chunky sauce. Alternatively, crush it with a pestle and mortar.

Divide the coconut chickpeas and cabbage among 4 plates. Generously drizzle the cilantro-chili vinegar over the cabbage before serving.