Preheat the oven to 375°F.
Cut the cabbage head in half, remove the core and cut into quarters.
Prepare all the other ingredients: finely dice the red onion, remove the seeds from the birdseye chilies and finely chop them, mince the garlic with a microplane and halve the limes. Set aside.
Bring a cast iron pan to medium-high heat. Add a generous glug of olive oil. Add in the cabbage quarters and cook until each side is charred, about 3 minutes per side. Flip and repeat until every side of the cabbage is slightly blackened. Remove from the pan and set aside.
Bring the cast iron pan down to medium-low heat. Let it cool slightly before adding another glug of olive oil. Add in the onion and chilies and cook for 2-3 minutes, until the onion is softened and the chilies are fragrant. Season with salt.
Then add in the garlic, turmeric, coriander and cumin. Stir for 1 minute or until the garlic is fragrant. Add in the tomato paste and juice from one lime. Continue to cook, stirring occasionally for another 2 minutes or until the tomato paste darkens slightly. Season again to taste.
Add in the coconut milk and plant-based milk. Stir quickly to combine all the ingredients into a smooth, bright orange broth. Cook for another 1-2 minutes. Season with salt and let this mixture come to a simmer.
As soon as the broth begins to simmer. Turn off the heat, add the cabbage straight into the pan and cover the pan with aluminum foil.
Move the covered pan to the oven at 375°F and set a timer for 45 minutes.
While the cabbage is braising, rinse and dry the chickpeas and spread them out on a baking sheet. Cover them with a bit of olive oil, the juice from the second lime and salt. Toss together. Add these to the oven to roast at 375°F for 30 minutes.
While everything is roasting, cook the white rice in your preferred method.
When the cabbage is done, remove it from the oven. It should be a fall-apart, pull-apart texture. Spoon some of the braising liquid over the cabbage to make sure it has all the flavor!
To plate, add the white rice, then a full quarter of cabbage. Top with more braising liquid and the crispy chickpeas. Garnish with mint and serve warm!