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In a large pot heat the vegetable broth or water. Add the onion and garlic and sauté over medium-high heat for 8 to 10 minutes until onions are soft and golden.
Reduce the heat to low and add the curry powder and black pepper. Saute for another 1 minute.
Turn up the heat to medium high and add the cabbage, tomatoes, and chickpeas. Cook for 8 minutes or until the cabbage has softened.
Add the pasta and cook on high for 10 minutes or until the pasta is cooked.
Lower the heat and stir the coconut milk yogurt and chives. Cook until heated up. Taste the dish and adjust the seasoning to taste and serve.