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Blend the tinned tomatoes, sun dried tomatoes, tahini, one tin of chickpeas and 1-2 tbsp harissa if using, in a high speed blender until smooth.
Add that to a pot and fill one tin with water and add that to the pot too, along with the stock cube and the other (drained) tin of chickpeas. Simmer for 5-10 minutes until the chickpeas have softened slightly and the tomatoes have cooked, mashing down some of the chickpeas with a fork if you like, to create a chunky texture. Taste and season well with salt and pepper.
To serve, ladle the soup into bowls and drizzle with tahini, olive oil and harissa and sprinkle over some sesame seeds if using.