Peel and chop the garlic. Rinse chick peas, drain. With approx. 1⁄3 puree garlic, tahini, 5 tablespoons water, lemon juice, yoghurt and 2 tablespoons oil with a hand blender. Season with salt.
Peel and chop the onions. Fry minced onions in 2 tablespoons of oil until crumbly. Fry the rest of the garlic and half the onions briefly. Sweat tomato paste briefly. 1⁄4 l water, simmer for about 8 minutes. Season with salt and cayenne pepper.
Wash the tomatoes. Peel the mango, cut it off the stone. Cut avocado in half, remove seeds and pulp. Dice everything, mix with rest of onion, season. Serve everything. Serve with thin flatbread.