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