Preheat your oven to 425. In a bowl, toss the thinly sliced cabbage with 2 Tbsp of olive oil, the Kashmiri chili powder, and salt. Spread the cabbage out in a single layer on a sheet pan and set aside
In a large pot or Dutch oven, heat 1 Tbsp of olive oil over medium heat. Add the diced onion and cook slowly until it begins to soften and caramelize slightly (about 5-7 minutes).
Stir in the generous amount of ginger and the garlic. Cook for about one minute until fragrant.
Add the rinsed chickpeas to the pot along with a generous amount of salt and pepper. Cook everything together, stirring occasionally, until the chickpeas are coated in the fat and spices and start to look slightly "toasty" (about 5 minutes).
Pour in the stock and stir in the turmeric. Bring the mixture to a simmer. Add the cubed winter squash and cook for 10–15 minutes, or until the squash is tender and cooked through.
Pour in the stock and stir in the turmeric. Bring the mixture to a simmer. Add the cubed winter squash and cook for 10–15 minutes, or until the squash is tender and cooked through.
Stir in the coconut milk and let the stew gently cook for a few more minutes, just until it is heated through. Taste and adjust seasoning with more salt, pepper, or turmeric if desired.
Ladle the stew over a bed of white jasmine rice. Top each bowl with a heaping spoonful of the hot, crispy caramelized cabbage. Add a drizzle of chili crisps if you like a little heat.
