Beef, fennel and vegetable soup

Ingredients

• 1 tablespoon olive oil
• 500 grams chuck steak, cut into 2cm pieces
• 1 medium (150g) brown onion, chopped coarsely
• 2 baby (260g) fennel bulbs, sliced thinly
• 2 medium (240g) carrots, chopped coarsely
• 4 cloves garlic, chopped finely
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• saffron threads
• chilli flakes, optional
• 4 cups (1 litre) water
• 4 cups (1 litre) beef stock
• 400 grams can diced tomatoes
• 400 grams can chickpeas drained, rinsed
• 3/4 cup (90g) frozen baby peas
• 1 cup loosely packed fresh coriander leaves