Heat the olive oil in a medium pan over medium-high heat. Add the onions and cook until softened, about 4 minutes.Add the garlic and cook 2 minutes more.
Add the ground meat, and cook until well browned, about 6 to 8 minutes.
Add the cumin, salt, pepper, achiote and cook, stirring for 1 minute.
Add in the beef stock, tomato paste and chickpeas and bring to a boil. Reduce heat to medium, and cook for about 20 to 25 minutes.
Add the cilantro and serve warm.