Heat oil in a large frying pan. Saute onions until tender. Stir in garlic and brisket. Cook a few minutes until browned. Pour into large slow cooker.
Stir in chickpeas, potatoes, carrot, parsnip and celery. Add enough water to cover then add in the stock cubes, honey, herbs, parsley, salt and pepper. Stir well to combine. Gently place in the whole eggs.
Set slow cooker to medium and allow to cook over night.