Heat the Olive Oil: Place a large Dutch oven or heavy oven-safe pot over medium heat and add 2 tablespoons of olive oil, heating until the oil is shimmering but not smoking.
Sauté the Vegetables: Add the chopped onion, cubed carrots, and potatoes to the hot oil and sauté for about 4 minutes, then add the roughly chopped garlic and season with salt and pepper.
Set Vegetables Aside: Remove the sautéed vegetables from the pot and set them aside briefly while you brown the lamb.
Brown the Lamb: Add more olive oil to the same pot if needed, then add the cubed lamb and brown it deeply on all sides, seasoning it with salt and pepper as it cooks.
Combine the Stew Base: Increase the heat to medium-high, return the sautéed vegetables to the pot, then add the dried apricots, cinnamon stick, bay leaf, ground allspice, ras el hanout, and ground ginger, stirring everything together so the ingredients are evenly coated.
Add Tomatoes and Broth: Add the halved plum tomatoes and beef broth, then bring the mixture to a boil and let it boil for about 5 minutes.
Begin Oven Braising: Cover the pot and transfer it to an oven preheated to 350°F, then cook for 1½ hours, checking partway through and adding water or additional broth if needed.
Add the Chickpeas: Stir the chickpeas into the stew after the first 1½ hours of oven cooking, cover the pot again, and return it to the oven for another 30 minutes.
Serve the Stew: Remove the covered pot from the oven and serve the lamb stew hot alongside Lebanese rice, couscous, pita bread, or your favorite rustic bread.
Add a Fresh Starter: Serve a simple Mediterranean salad such as fattoush as a fresh starter alongside the hearty stew.
