1-First, finely dice the onion and chop the garlic to have everything ready for cooking.

2-Next, brown the 250g minced beef thoroughly in a pan over medium heat, which helps lock in its rich flavors.

3-Then, add the diced onion and chopped garlic to the pan, cooking them together for about 5 minutes until they soften.

4-Stir in the 10g (3 tsp) ras el hanout spice mix, ½ tsp cinnamon, and 1 tsp plain flour, letting them cook for 1 to 2 minutes to release their aromas.

5-Pour in 1 tbsp tomato puree and 200g (¾ cup) beef stock, then bring the mixture to a simmer on low heat for around 10 minutes until it thickens nicely.

6-While it simmers, finely chop the ½ bunch fresh parsley; once the stew has thickened, stir in 1 tsp brown sugar and the drained chickpeas, adjusting the chickpea amount as you like.

7-Cook for a few more minutes, adding a bit of water if you want a thinner sauce, then mix in the chopped parsley.

8-Finally, serve the stew warm, paired with options like yogurt, couscous, rice, or warm flatbread for a complete meal.