1 tsp kosher salt

2 Tbsp water

In a medium saucepan, cover the chickpeas with water, bring to a boil, then drain.

Toast coriander seeds in a dry sauté pan over medium heat for 5 minutes, shaking the pan often to prevent burning. Grind seeds into a fine powder in a spice grinder or mini food processor.

Put the chickpeas, coriander powder, olive oil, lemon juice and salt into a food processor and process, slowly adding the water while the food processor is running.

Process for 5 minutes until the mixture is smooth, stopping only to scrape down the sides of the processor bowl.

Chickpea purée can be refrigerated for up to 5 days.

Slow-Roasted Goat with Greek Salad

Serves 4 as a small plate

1 pound goat tenderloin (3-4 loins) or lamb tenderloin

2 tsp kosher salt

8 sprigs thyme

3 sprigs rosemary

4 bay leaves

1/4 cup crumbled feta cheese

For the Greek salad

1 cup chopped plum tomatoes

1 cup chopped English cucumbers

1/2 cup medium-diced green bell pepper

1/2 cup medium-diced red onion

1 Tbsp dried oregano

1/4 cup extra virgin olive oil

3 Tbsp red wine vinegar

1 tsp kosher salt

Cooking Directions

Preheat the oven to 300°F. Season the goat with salt.

Place a baking rack on a baking sheet and arrange the thyme, rosemary and bay leaves on the rack. Place the goat on the herbs and roast in the oven for 30 minutes or until the meat reaches an internal temperature of 125°F.

Toss all the salad ingredients in a large mixing bowl. Transfer the salad to a large serving dish.

Remove the goat from the oven and let it rest at room temperature for 4 minutes. Slice into 1/2-inch pieces and lay them on the salad. Garnish with feta and serve.