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Heat oil in a large lidded pan, over medium - high heat.
Add the onion and cook for about 10 mins until soft and sweet.
Add pinch of salt, paprika and garlic, cook for another minute. Add carrots, tomatoes, zest and juice from orange and cook until everything is bubbling, then add the stock and bring to the boil. Reduce the heat to medium - low, cover and simmer for 20 minutes, until carrots are tender.
While the soup is simmering, drain the chickpeas and pat dry with kitchen paper. Heat a large frying pan with 4 tablespoons of olive oil. Once hot, add the chickpeas and rosemary and cook until the rosemary is fragrant and chickpeas are crisp and popping. Sprinkle them with salt and keep warm.
Once the carrots are tender, take off the heat and stir in the sherry vinegar and half the tahini, and puree with a hand-held blender.
Serve the soup with the fried rosemary and chickpeas, the rest of the tahini, and a little extra virgin olive oil drizzled over the top. Enjoy.