This Moroccan Beef Stew Is Bursting With Vegetables

Name: This Moroccan Beef Stew Is Bursting With Vegetables
Ingredients: 2 1/2 pounds (1.13 kg) boneless beef chuck or other stewing beef, trimmed of excess fat and cut into 1- to 1 1/2–inch chunks; Kosher salt; 1/4 cup (60 ml) extra-virgin olive oil, divided; 2 medium yellow onions (1 pound; 454 g), diced; 3 medium cloves garlic, minced; 1 tablespoon (15 ml) tomato paste; 2 teaspoons homemade or store-bought ras el hanout (see notes); 2 cups (480 ml) homemade beef stock or chicken stock, or store-bought low-sodium chicken broth, plus more if needed; 1 teaspoon (5 ml) honey; 1 small bunch cilantro, tied with kitchen string into a bundle, plus chopped cilantro for serving (optional); 6 ounces (170 g) collard greens, thick central stems removed, leaves cut crosswise into 1-inch-wide strips (about 3 cups prepped leaves); 1 (15.5-ounce) can chickpeas, drained and rinsed; Bread, cooked couscous, or rice, for serving