In a large pot or dutch oven on medium heat, sauté the onions, carrots, fennel, and garlic in the grapeseed oil.
Once the vegetables have softened, add the ras el hanout and stir until the vegetables are coated with the spice.
Add the tomatoes and stir, then add the chicken stock.
Once the stew starts to bubble, add the meat, chickpeas and salt. Stir well.
Reduce heat to low and let simmer for 20 minutes.
Meanwhile, chop the swiss chard. After 20 minutes, add the swiss chard. Stir until the chard wilts.
Let simmer for 10 more minutes.