Put the chickpeas into a large bowl (remember that they will double in size) and cover with plenty of hot water and an equal amount of sparkling water (this helps them to hydrate more quickly). The volume of water should be about four times the volume of the chickpeas. Leave to soak overnight.
The next day, drain the chickpeas and put them into a pan with plenty of fresh cold water, the bay leaf and onion. Place on a medium heat and bring to the boil, then lower the heat and cook until soft – around 40 minutes.
Cut the squid into rings, around one finger thick. Put the olive oil into a pan on a medium heat. When hot, fry the squid for a couple of minutes, then remove to a plate.
Add the garlic and diced onions to the same pan – you want to caramelize them for about 20 minutes (turn the heat down a little if they start to colour too quickly). Turn the heat down to low and add the peppers – again, you want to cook them slowly until they collapse into a mushy paste. The slower and longer you cook everything for, the more flavourful it will be.
Pour in the wine and stock, and add the cooked squid, its skin and ink. Then add the cooked chickpeas and season with salt and pepper. Continue to cook very gently until the sauce is thick.
Serve in bowls, with bread for dipping.