Buckwheat Crepes with Smokey Chickpeas & Firekraut

Ingredients

• 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
• 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
• pepper
• Fresh parsley or coriander, chopped
• 1 tin of cooked chickpeas