Preheat oven to 425 F.
Toss the fennel and onion with two tablespoons of oil and a pinch of salt on a baking sheet and roast for 30 minutes, or until tender.
Add the remaining tablespoon of oil to the pot, and add in the garlic. Stir for 30 seconds, then add the tomato paste. Stir until well coated, then pour in the tomatoes, stock, oregano and roasted vegetables. Bring to a boil, then cover, and reduce the heat to a simmer. Simmer for 25-30 minutes. Add the balsamic and maple, and season with salt and pepper, to taste.
Puree using a hand blender until smooth.
Meanwhile, reduce heat on oven to 350 F.
Toss the well dried chickpeas with the oil and transfer to a baking sheet. Roast for 35-40 minutes, tossing half way through. Add salt while still warm and allow to cool.
To serve, top the soup with a drizzle of balsamic reduction, and a sprinkle of the chickpeas, chives and fennel fronds. Enjoy!