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In a large Dutch oven over medium, combine the oil, tomato paste and 1 tablespoon of the 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.
Stir in the onion, garlic, bay, rosemary, orange juice, ¾ teaspoon 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.
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.