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