In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1-inch cubes of beef chuck and brown for 5-7 minutes until seared on all sides. Remove the beef and set aside.

In the same pot, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until the onion softens. Add minced garlic and sauté for another 1-2 minutes.

Stir in ground cumin, coriander, cinnamon, turmeric, paprika, and optional cayenne pepper. Toast the spices for 1-2 minutes until aromatic.

Return the browned beef to the pot and add diced tomatoes along with the beef broth. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour.

After 1 hour, add rinsed chickpeas, sliced carrots, chopped red bell pepper, and zucchini. Stir well and season with salt and pepper. Simmer for an additional 30 minutes.

Once the vegetables are tender, taste the stew and adjust seasoning. Garnish with freshly chopped cilantro or parsley before serving.