Sweet Potato Flatbreads With Chickpeas and Tahini

Felt like having a bit of an experiment here and it actually worked - really well. I always make these sweet potato flatbreads (see recipe here), but usually serve with curry. They're so simple to make, literally just a case of sweet potato and flour (I added a sprinkle of chilli flakes as well).
Anyway, so to change it up I made a chickpea filling with a tahini dressing.

Serves 2/3

Ingredients
For the chickpeas:
1/2 a red onion
2 cloves of garlic
1 400g tin of chickpeas
2 teaspoons of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of cayenne pepper
1 teaspoon of ground cumin
1 teaspoon of ground coriander
Salt and pepper to taste

Method:
1. Prepare your onion and garlic by finely chopping, whilst heating a small amount of oil in a frying pan on a medium heat.
2. Fry off your onion and garlic for approximately ten minutes, adding seasonings as you go.
3. Drain and wash your chickpeas and add to the pan, heating through for around 10 minutes.

For the tahini dressing:
Okay, to be fair I did say this went really well in terms of taste but this dressing was too thick for a dressing but more so a hummus consistency.
1 tablespoon tahini
2 teaspoons of soy sauce
1/2 teaspoon of smoked paprika

Method:
1. Add tahini, soy sauce and paprika to a saucepan, warming on a low heat for approximately 2 minutes.