vegan. Cabbage Stew with Potatoes, Chickpeas, and Kale

1 large onion, diced3 cloves garlic,pressed1 tablespoon olive oil500 g blanched or raw cabbage*, shredded1 l (4 cups) vegetable broth50 g smoked tofu, finely cubed400 g waxy potatoes, cubed1/2 t dried oregano1/2 t dried thymesalt and black pepper to taste1 400 g can of chickpeas, drained and rinsed100 g kale, shredded