Prepare the Oven: Position a rack just below the center of your oven.
Place a large rimmed baking sheet on the rack and preheat to 450°F / 230°C.
Cook the Cabbage: In a large skillet, heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over medium heat.
Add the sliced cabbage and toss to coat.
Pour in the balsamic vinegar and ¼ cup of water, then bring to a simmer.
Cover and cook for 15 minutes, or until the cabbage is just tender.
Remove from the heat, stir in the honey, and season with salt and pepper to your liking.
Toast and Grind Cumin: In a small, dry skillet over medium heat, toast the whole cumin seeds for 3 to 4 minutes, shaking the pan occasionally, until they darken and become very fragrant.
Let them cool completely, then grind them into a powder using a spice or coffee grinder.
Make the Chickpea Purée: With the food processor running, drop in the garlic clove and salt to finely chop them.
Add 1¼ cups of the chickpeas, ¼ cup of water or the reserved chickpea liquid, 1½ teaspoons of the freshly ground cumin, and the black pepper.
Blend until you have a coarse purée. Scrape the mixture into a bowl and stir in 3 tablespoons (45 ml / 1.5 fl oz) of the chopped cilantro.
Crisp the Pitas: Brush the tops of the pita rounds with the remaining 1½ teaspoons of olive oil.
Heat a heavy skillet over high heat.
Working one at a time, place a pita, oiled-side down, in the hot skillet.
Cook for about 2 minutes, pressing down with a spatula, until the bottom is golden and crisp.
Repeat with the remaining pitas.
Assemble and Bake: Spread the chickpea purée evenly over the crisp side of each pita, leaving a ½-inch border.
Top each with about ⅓ cup of the cooked red cabbage, then dot with crumbled goat cheese. Gently press the remaining whole chickpeas into the toppings.
Sprinkle each pizza with a large pinch of the remaining ground cumin. Carefully transfer the pizzas to the preheated baking sheet and bake for 6 to 8 minutes, until the toppings are heated through.
Garnish with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of cilantro before serving.
Don't Skip the Crisp: Pan-frying the pitas before adding toppings is the key to a sturdy, crisp crust that won't get soggy. Pressing down firmly with a spatula ensures an even, golden-brown finish.
