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1
Preheat the oven to 375F.
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2
To prepare the goat, combine the sumac, coriander, fennel, and Aleppo in a small bowl and rub into the goat leg, being sure to cover the entire surface of the meat with the spice rub.
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3
Roast the goat until the internal temperature reaches 130F on a meat thermometer, about 1 hour.
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4
Remove the goat from the oven and allow to rest for at least 30 minutes before carving.
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5
To make the chickpeas, bring a pot of salted water to a rapid boil and prepare an ice-water bath.
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6
Remove the chickpeas from their outer shells.
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7
Add the chickpeas to the boiling water and blanch for 5 to 6 minutes, or until just tender and the outer skin is loose.
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8
Transfer immediately to the ice bath to cool.
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9
Drain.
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10
Carefully rub off their skins, trying to keep the chickpeas whole as you do.
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11
You should end up with a generous cup of chickpeas.
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12
Peel and trim the onions, then cut crosswise into 1/4-inch slices.
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13
Roughly chop the sorrel.
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14
Heat the olive oil in a saute pan over medium heat.
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15
Add the onions and cook gently over medium-low heat until tender, 8 to 10 minutes.
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16
Season with salt, then fold in the chickpeas and remove from the heat.
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17
Transfer the mixture to a bowl to cool before adding the sorrel.
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18
Check the seasoning.
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19
This dish is best served at room temperature.
