Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, or until soft and translucent. Add the garlic and carrots and cook for an additional 2-3 minutes.
Add the crushed tomatoes and ras el hanout and cook for 5-6 minutes, or until the tomatoes thicken up a bit. Stir in the vegetable stock, reduce the heat to a simmer and cook, uncovered, for 10 minutes.
Stir in the tahini until combined, then add the chickpeas and red wine vinegar. Cook for an additional 10 minutes, adjusting the seasoning as needed. Serve hot by itself, or on top of quinoa.