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Blend up the tomatoes, harissa, a tin of drained chickpeas, red peppers, tomato purée and 2 tbsp of tahini. Start with less harissa, if you prefer less heat.
Blend until smooth, then transfer to a saucepan to heat through. Drain the other tin of chickpeas and add them to the pot. Fill the tomato tin with water and pour it into the pot.
Use a fork or a potato masher to mash up the chickpeas a little. They should have a chunky texture and some can still be whole. Season well with salt and pepper. Make sure the soup is heated through well.
To serve, drizzle more tahini and harissa over the top, a sprinkle of sesame seeds and parsley.