Tangy Chickpea Soup With Olives And Anise

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1/4 cup extra-virgin olive oil, plus more for drizzling

1 large sweet onion, chopped

Pinch of crushed red pepper

1 1/2 teaspoons anise seeds, crushed

4 cups chicken stock

Two 15-ounce cans chickpeas, rinsed

Salt and freshly ground pepper

3 tablespoons fresh lemon juice

1 1/2 tablespoons Dijon mustard

1/2 cup finely chopped parsley

12 black or green olives

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