In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 2 pounds of beef chuck, seasoned with salt and pepper, and brown the beef cubes for about 5–7 minutes until they develop a rich, golden crust. Once browned, remove the beef from the pot and set it aside while keeping the drippings in the pot for added flavor.

In the same pot, reduce the heat to medium and add 1 chopped onion. Sauté for approximately 5 minutes, stirring occasionally, until the onion becomes translucent. Then, add 3 minced garlic cloves and cook for an additional 1–2 minutes until fragrant.

Next, stir in your spice mixture—2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of ground cinnamon, 1 teaspoon of ground turmeric, and 1 tablespoon of paprika. Cook the spices for 1–2 minutes, stirring frequently, until they become aromatic.

Return the browned beef back into the pot, along with 1 can of diced tomatoes and 4 cups of beef broth. Stir to combine all the ingredients and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour.

After an hour, add 1 can of chickpeas, 2 chopped carrots, 1 sliced red bell pepper, and 1 sliced zucchini to the pot. Stir everything together, ensuring the vegetables are well coated. Cover the pot again and simmer for another 30 minutes.

Once ready, taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh cilantro or parsley.