Begin by patting the camel meat dry with paper towels. Heat the olive oil in a large pot over medium-high heat and brown the camel meat in batches. Set the browned meat aside on a plate.

In the same pot, reduce the heat to medium and add the onions. Sauté until they're translucent and slightly golden, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Stir in the carrots and cook for a few minutes until they start to soften. Then add the diced tomatoes and tomato paste, cooking until the tomatoes break down and the mixture becomes thick and rich.

Return the browned camel meat to the pot and add the stock, cumin, coriander, cinnamon stick, cardamom pods, and bay leaves. Season with salt and pepper to taste. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 2 hours.

About 30 minutes before the stew is done, add the chopped dried apricots and chickpeas. Continue to simmer until the meat is fork-tender and the chickpeas are heated through.

Once the stew is ready, remove the cinnamon stick, cardamom pods, and bay leaves. Taste and adjust the seasoning if necessary.

Ladle the stew into bowls and garnish with fresh cilantro. Serve with warm, crusty bread or over a bed of fluffy couscous to soak up the delicious sauce.