Sweet Potato And Harissa Soup With Tahini And Crispy Chickpeas | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• ½ teaspoon smoked paprika
• 2 tablespoons tomato paste
• 2 teaspoons harissa paste
• 500g sweet potato (kumara), peeled and grated
• 1.5 litres vegetable stock
• 2 tablespoons tahini paste
• baby (micro) shiso leaves, to serve
• 2 tablespoons extra virgin olive oil
• 1 x 400g can chickpeas (garbanzos), drained, rinsed and patted dry
• sea salt and cracked black pepper