It’s pretty much a one-pot wonder. Dinner can be ready in under two hours but it tastes like it’s been ticking over all day.
In a mortar and pestle, crush the garlic and bay leaves with a little salt to make a rough paste. Add a splash of oil and the spices. Smear over the veal.
In a large heavy cast iron pot, add most of the oil over medium heat and sear the meat until golden brown, adding it in batches so as not to overcrowd the pan. Remove and set aside.
Add a splash more oil, then the onion and celery. Cook, stirring often, for 8 minutes until soft and golden.
Return veal to the pot along with the tomato paste, sultanas and chilli. Stir, then add the peppers, chard, chickpeas, preserved lemon and cover with stock. Bring to the boil. Reduce heat to medium and place the lid on the pot. Either cook in the oven for 1 hour at 180°C or simmer for 45 minutes with the lid set ajar. The dish is ready when the meat is tender and falling off the bone.
Scatter with fresh coriander, if desired, and serve with couscous.