Buckwheat Crepes with Smokey Chickpeas & Firekraut

For the buckwheat crepes:

• 100g buckwheat flour
• 2 Tbsp ground flax seed
• 1 tin (400ml) of full-fat coconut milk
• 60ml water
• 1 Tbsp neutral oil, plus a little extra for frying
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Method: 

1. Add all ingredients to a bowl and whisk until combined and smooth
2. Heat a frying pan over high heat and wipe the pan lightly with oil or use an oil spray. 
3. Pour in enough crepe batter to lightly coat the bottom of the pan, tilting the pan to spread the batter out evenly into a large circle. Leave to cook until the edges are dry and beginning to lift away from the pan. 
4. Flip over and cook for a few seconds on the other side. Remove from the pan and keep warm while you make the smokey chickpeas.

For the smokey chikpeas:

• 1 small red onion, finely chopped
• 1 large garlic clove, finely chopped
• 1/2 tsp cumin
• 1 tsp smoked paprika
• 1-2 tsp chipotle chilli paste, adjust to taste
• 400g chopped tomatoes
• 1 cup of water
• 1 Tbsp lime juice
• Salt and pepper to taste
• Fresh parsley or coriander, chopped
• 1 tin of cooked chickpeas

Method:

1. Heat 1/2 Tbsp oil in a frying pan. Fry red onion and garlic until the onion is translucent and the garlic soft.
2. Add the spices and chilli paste and coat the onion and garlic mixture in them. Fry gently for another minute, stirring frequently so that the spices do not burn.
3. Add chopped tomatoes (and all the juice) into the pan. Next add 1/2 cup of the water. Add in salt, pepper and lime. Allow the sauce to simmer on a low heat, stirring it from time to time until the tomatoes are cooked and the sauce has thickened. Top up with a little more water if the pan gets too dry before the tomatoes have had a chance to cook fully.
4. Taste and season with more salt (if needed), pepper and lime juice.
5. Stir in cooked chickpeas and allow them to warm up. Adjust the consistency of the sauce to your liking by adding a splash more water to loosen it up a bit. If you can, allow the sauce to rest for the flavours to improve.

Serve with: Green leafy vegetables (rocket and spinach), chopped avocado, cashew sour cream and our really moreish spicy sauerkraut Red Hot Firekraut