1jalapeno thinly sliced - you can substotute another kind of chilli if you wish
5tbspwaterto bring it to a pouring consistency
Preheat your oven to 190 deg C. Combine the chickpeas, kale, olive oil, sumac and salt and pepper in a bowl. Stir to combine and then place the mixture in a roasting and bake for 20-25 mins until the kale becomes crispy.
In a separate bowl combine the spelt flours, spring onions, coriander, jalapeno, cumin and sumac. Stir to combine.
In a separate jug, combine the milk and egg and whisk thoroughly. Pour into the spelt flour mixture and stir until well combined. Add the melted butter to the savoury pancake batter and allow to rest for 10 mins.
To make the pancakes, preheat your pan with a little ghee on a medium high heat. Once heated scoop out ¼ measuring cup of batter and cook the pancake on one side for 2 mins, turn over and cook the other side for 1 min. Repeat until all pancakes are cooked.
Combine the ingredients for the tahini dressing and serve alongside the pancakes and roasted chickpeas.