In a large bowl, whisk together the flour and salt. Cut in the cold vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, smoked paprika, and cumin, and cook for another minute until fragrant. Add the shredded cabbage, vegetable broth, salt, and pepper. Cover and cook until the cabbage is tender, about 20-25 minutes, stirring occasionally. Stir in the drained and rinsed chickpeas. Remove from heat and set aside.

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie crust into a circle large enough to fit your pie dish. Transfer the crust to the pie dish, trim the edges, and crimp. Pour the cabbage and chickpea filling into the crust. Bake for 40-45 minutes, or until the crust is golden brown and the filling is heated through.

Let the pie cool slightly before slicing and serving. Enjoy!