Pkaïla (pkaila)

Instructions

1. Wash the mallow or chard leaves thoroughly, remove the thick stalks and roughly chop them.
2. Thinly slice the onions and finely chop the garlic.
3. Heat the olive oil in a large casserole over medium heat and cook the onions for 8 minutes until translucent.
4. Add the garlic, tomato purée, harissa and cumin, then stir for 1 minute.
5. Add the chopped leaves by handfuls, pressing them down as they wilt, cover and let them cook over low heat for 10 minutes, stirring from time to time.
6. Pour in 500 ml of hot water, add the chickpeas, season with salt and pepper and simmer covered for 30 minutes until the leaves are very tender and the sauce is creamy.
7. Off the heat, stir in the lemon juice and olives, then adjust the seasoning.
8. Let it cool slightly before serving with bread and, if you like, hard-boiled eggs and coriander.