Step 1

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

Step 2

Stir in onion, garlic, bay leaves, rosemary, orange juice, 1 1/2 tsp. 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, 12-15 minutes.

Step 3

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