Cut the half head of cabbage into 4 wedges. You can remove the core of the cabbage, but leaving it intact will help keep the wedges together.
Peel and finely chop the shallots, ginger, and garlic. (I like larger pieces of onion so I just give it a coarse chop).
Cut the chile lengthwise, remove the seeds with a spoon if you want to cut back on the heat, and chop finely.
Heat 2 tbsp olive oil in a large, deep skillet with a lid, or a Dutch oven, or a pot with enough room for the cabbage wedges to lay flat without overlapping.
Place the cabbages in the skillet, and season the tops with some salt (not the
Cook until lightly cahrred, approx 5 minutes.
Turn over and cook for another 5 minutes then transfer to a plate.
While the cabbage is cooking, shake the can of coconut milk, and rinse the chickpeas in a colander under running water.
Heat the remaining oil on medium-high heat.
Add the onion, ginger, garlic, chile, and cook while stirring until fragrant, approx 1 minute.
Add the mustard, cumin, and turmeric, keep stirring for approx 1 minute (If using mustard seeds, they should be popping after 1 minute).
Stir in the coconut milk, chickpeas, stock, and salt.
Place the cabbage into the skillet, and baste with the coconut milk sauce.
Bring to a boil, reduce to low, and simmer until tender, approx 15-20 minutes.
Taste and season with salt and freshly ground pepper.
Serve on rice, and optionally finish with some chopped cilantro and lime wedges.