2 lbs beef chuck, cut into chunks (or substitute with beef shoulder or lamb for a variation)

1 can (15 oz) chickpeas, drained and rinsed

2 cups beef broth (low-sodium preferred for better seasoning control)

1 can (14 oz) crushed tomatoes

2 medium carrots, peeled and halved (optional: slice into smaller pieces for quicker cooking)

1 small onion, diced

3 garlic cloves, minced

2 tsp ground cumin

1 tsp ground cinnamon

1 tsp smoked paprika

1/2 tsp turmeric

1/4 tsp cayenne pepper (optional for heat)

2 tbsp olive oil

1 cup couscous (or substitute with quinoa or rice)

Salt and pepper to taste

Fresh cilantro, for garnish (optional: use parsley if you’re not a cilantro fan)