400g skinned and chopped tomatoes, fresh or from a can
a pinch of hot pimentón
black pepper, freshly ground
sea salt flakes
Soak the chickpeas with plenty of water and the bicarbonate of soda for 24 hours.
Meanwhile, put all the ingredients for the marinade together in a bowl, add the lamb necks and leave to marinade in the fridge for at least 5 hours.
Drain the chickpeas and place in a large pan, cover with fresh water, bring to the boil and simmer for up to 3 hours until they are tender and easy to mush. Add more boiling water if the level starts to get low. Leave the chickpeas to cool in the water and then drain, reserving some of the cooking liquid. Mix the tahini with half the lemon juice and add enough cooled cooking liquid to make a paste. Purée the paste and the chickpeas. Add the cumin, salt and lemon juice to taste, and more of the cooking liquid to give a soft texture.
Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and red pepper, cover and cook gently for 7-8 minutes until soft and lightly golden. Uncover, stir in the garlic, cumin and dried chilli and cook for 1 minute. Stir in the aubergine, re-cover and cook for 6-8 minutes until beginning to soften, then stir in the courgettes, season with salt and cook for another 4 minutes. Stir in the tomatoes, 150ml water and some salt and pepper and simmer uncovered for 7-8 minutes until all the vegetables are tender and the sauce has reduced and thickened slightly. Keep warm until ready to serve.
Heat the oven to 190C/375/gas 5. Heat a large frying pan to medium heat, place the lamb necks in and seal. You don’t need oil in the pan as this will come from the marinade. Caramelise the necks then place in the oven for 2-4 minutes until medium rare, leave to rest for 2 minutes. Slice the lamb and put on top of the pisto with a dollop of hummus, a drizzle of extra-virgin olive oil and a sprinkling of za'atar.