Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef in the seasoned flour to coat.Preheat the oven to 170C, 150C Fan, Gas Mark 3.Heat2 tablespoons ofoil in a large non-stick frying pan and brown the beef all over. Transfer to a 1.7L flame/heatproof casserole dish.In the same frying pan heat the remaining oil and cook the onions and garlic for 2-3 minutes then transfer to the casserole dish.Add the stock, transfer the oven and cook for 2 -3 hours, or until the beef is tender.15 minutes before the end of the cooking time add the chick peas and return to the oven for the remaining cooking time.Remove the elasticated meat bands from the meat, garnish the stew with the mint and serve with steamed couscous, rice or mash.