Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 2 pounds of beef chuck and brown on all sides for about 5-7 minutes. Remove and set aside.

In the same pot, lower heat to medium and add 1 chopped onion. Sauté for about 5 minutes until softened. Stir in 4 minced garlic cloves and cook for another 1-2 minutes until fragrant.

Add 1 tablespoon each of ground cumin, ground coriander, and ground cinnamon, along with 1 teaspoon each of ground turmeric and paprika. Stir for 1-2 minutes to toast the spices.

Return the browned beef to the pot and add 1 can of diced tomatoes and 4 cups of beef broth. Stir well and bring to a boil, then reduce heat to low.

Cover the pot and let the stew simmer for 1 hour. Stir occasionally.

After 1 hour, add 1 can of rinsed chickpeas, 2 sliced carrots, 1 chopped red bell pepper, and 1 sliced zucchini. Stir and season with salt and pepper to taste.

Cover the pot again and simmer for an additional 30 minutes until vegetables are tender.

Serve the stew into bowls, garnished with fresh cilantro or parsley. Enjoy with rice or crusty bread.