Heat 3 tablespoons of olive oil in a wide sauté pan or Dutch oven over medium heat.

Add the beef cheeks and brown on all sides, stirring occasionally, about 5 minutes.

Season with 2 teaspoons of kosher salt and freshly ground black pepper.

Add bay leaves and 8 cups of water to the pot.

Cover and simmer on low for 1 hour.

Meanwhile, in a separate pan, heat 3 tablespoons of olive oil over high heat.

Sauté the bell peppers until slightly charred, stirring consistenly, about 8-10 minutes.

Add the halved garlic cloves, dried sweet red peppers (if using), and the chili flakes.

Continue cooking for 5 more minutes, and once everything is browned and aromatic, transfer to the pot with the meat.

Add the marrow bones (if using), chickpeas, cumin, paprika, turmeric, and chopped cilantro. Taste and add more salt if needed.

Cover and cook over low heat for 2-3 hours, until the meat is tender and the broth has slightly thickened. Serve hot.