Step 1

Heat a medium pot or Dutch oven over medium heat. Drizzle with 1 tablespoon of oil. Once hot, add the onion, tomato, garlic, ginger, and 1/2 teaspoon salt. Saute until the onion is softened and the tomatoes are reduced, about 10 minutes.

Step 2

Stir in the red curry paste and za'atar seasoning, toasting for just 1 to 2 minutes to bloom. Stir in the drained chickpeas, coconut milk, and 1 tablespoon of rice vinegar. Simmer the chickpeas uncovered over medium-low for at least 15 minutes.

Step 3

Meanwhile, heat a large skillet over medium-high heat. Drizzle with 1 tablespoon oil. Once hot, add the shredded cabbage and 1/4 teaspoon salt. Saute for 6 minutes, or until the cabbage starts to soften and become golden, then stir in the sesame seeds. Continue cooking until almost blackened in some places. Turn off the heat and drizzle with the remaining 1 tablespoon of rice vinegar.

Step 4

Assemble servings by dividing the rice, chickpea curry, and pan-fried cabbage between bowls. Garnish with cilantro (optional).