Pat beef dry with paper towels and season all over with salt. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon (15 ml) oil over medium-high heat until shimmering. Add half of beef and cook, turning occasionally (wait until beef releases easily from the bottom of the pot with a gentle lift), until well browned on all sides, 8 to 10 minutes; transfer to a large plate. Repeat with 1 tablespoon (15 ml) oil and remaining beef.

In now-empty Dutch oven or pot, reduce heat to medium and add remaining 2 tablespoons (30 ml) oil. Add onion and cook, stirring occasionally, until softened and just beginning to brown, 3 to 5 minutes. Add garlic, tomato paste, and ras el hanout and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return seared meat to pot and add stock or broth, 1 teaspoon salt, and honey and stir to combine.

Add cilantro bundle, increase heat to medium-high and bring to a boil, then cover pot, reduce heat to low, and simmer, adjusting heat as needed to maintain a gentle simmer, until beef is fork-tender, 2 to 2 ¾ hours; stir every 30 minutes or so to prevent sauce from sticking to bottom of pot.

Stir in collard greens and chickpeas. There should be enough liquid to partially cover the ingredients; if necessary, add a little more stock or water. Cover pot and simmer until collard greens are tender, 15 to 20 minutes.

Off heat, discard cilantro bundle and season to taste with salt, if needed. Using a ladle or wide spoon, skim any excess fat from top of stew. Sprinkle individual portions with chopped cilantro, if desired, and serve with bread or cooked couscous or rice.