Step 1

In a large Dutch oven over medium, combine the oil, tomato paste and 1 tablespoon of honey. Cook, stirring often, until the tomato paste begins to brown, 6 to 7 minutes. Stir in the chickpeas, then stir in the tomatoes with their juices. Bring to a simmer over medium-high and cook, stirring occasionally, until the liquid has evaporated, 10 to 12 minutes.

Step 2

Stir in the onion, garlic, bay, rosemary, orange juice, 1½ teaspoons each salt and pepper, and the reserved chickpea liquid. Bring to a simmer, then cover and cook over medium-low, stirring occasionally, until the onion has softened, 12 to 15 minutes.

Step 3

Remove from the heat, then taste and season with salt and pepper. Stir in the oregano and orange zest. Transfer to a serving bowl. Sprinkle with parsley, then drizzle with the remaining honey and additional oil.