Heat the olive oil in a large pot over medium heat. When the oil is hot, add the garlic, chile flakes and orange zest.
When the garlic starts to turn golden brown, add the onions and fennel. Cook until soft.
Add the tomato sauce, water and chickpeas and bring to a boil. Cook for 15 minutes. Add the olives and artichokes. Return to a boil.
Cook for 15 more minutes, then stir the parsley, adjust the seasoning to taste, and serve with bread and cheese on the side.