Heat half the oil in a large heavy-based saucepan; cook beef, until browned.
Add onion, fennel, carrot and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add the water, stock and tomatoes; bring to the boil. Reduce heat; simmer, covered, for about
1½ hours or until beef is tender. Stir chickpeas and peas into soup, and
simmer for a further 5 minutes.
Serve the soup sprinkled with the coriander leaves.