In a soup pot, drizzle olive oil and fry a bit the onion and potatoes.
Add the vegetable broth, tomato paste, and paprika. Cook for 30 minutes and shut off heat.
Add in the chickpeas and tahini.

1 onion
500 g sweet potatoes
650 ml vegetable broth
1 teaspoon tomato paste
2 teaspoon tahini
paprika
300 g cooked chickpeas
salt and pepper
olive oil