Heat 1/4 cup of the olive oil in a large saucepan. Add the onion, cover partially and cook over moderate heat until softened, about 7 minutes. Stir in the crushed red pepper and anise and cook for 2 minutes. Add the stock and chickpeas, season with salt and pepper and simmer for 20 minutes. Stir in the lemon juice, mustard and parsley. Garnish with the olives, drizzle with olive oil and serve.