Chickpea, cabbage and potato stew (dull but delicious)

Do you watch Mad Men? I'm a bit late but I love it. It's all I watch and it's basically resulted in me wishing for a completely different wardrobe and dying my hair red (Joan's my favourite).
My red lipstick is now in rotation again and the curlers haven't been used this much in years.
This week my friend Fern came to stay. She's pretty much my favourite, we went to New York together once (and missed our flights home, and saw Scarlett Johansson, and ate mountains of food). Here she is with All Beef Patty on east 56th st.
 I knew she'd be hungry when she finally arrived so I saved her a piece of the secret heart cake and made this chickpea thing with stuff that was already hanging around the kitchen. It's nothing special but it's tasty and filling and doesn't need any fancy pants ingredients.

To make enough for four you'll need:
2 cans of chickpeas
1/2 tsp smoked paprika
1 tsp each of ground cumin, ground coriander, mustard seeds, ground turmeric, ground ginger
1/2 tsp dried chili flakes
1 onion, sliced
3 chopped cloves of garlic
700ml of vegetable stock
1/2 a shredded cabbage
a handful of potatoes, cubed or chopped into smallish pieces
half a tube of tomato puree
Into a deep-ish frying pan, put about 1 tbsp of sunflower or groundnut oil over a medium heat and add all of the spices and the onion.
Gently fry the onion for a few minutes, then add the garlic and soften for another couple of minutes. Pour in the stock and leave to simmer for 5 minutes or so while you chop the potatoes up. You could peel them, I love the skins so I didn't bother.
Chuck in the potatoes and chickpeas once it's been simmering a while and leave to cook until the potatoes are tender, then add the tomato puree and stir it all in.
Slice your cabbage quite thinly, then add to the mix (you could use whatever veg you want here, I bet kale would work nicely).
It keeps really well in the fridge and is perfect for welcoming an old friend on a cold night.