Middle Eastern style Pancakes

For the roasted chickpeas and kale:

• 400 g chickpeas (from a can) drained and rinsed
• 1 cup kale finely chopped
• 2 tablespoon olive oil
• 1 teaspoon sumac
• 1 pinch salt
• 1 pimch pepper

For the pancakes:

• 150 g spelt flour white
• 40 g spelt flour wholemeal
• 3 spring onions thinly sliced
• 3 tablespoon Coriander finely chopped
• 1 Jalapeño thinly sliced - you can substotute another kind of chilli if you wish
• 1 teaspoon ground cumin
• 1 teaspoon sumac
• 300 ml milk
• 1 egg
• 25 g butter melted

Tahini dressing:

• 3 tablespoon Tahini
• ½ lemon juiced
• 1 tablespoon olive oil
• 1 tablespoon pomegranate molasses
• 5 tablespoon water to bring it to a pouring consistency