Stewed Chickpeas and Calamari

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1 pound dried chickpeas

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 medium onion, chopped

3 cloves garlic, chopped

1 small red chile, chopped

6 sprigs fresh thyme

2 fresh bay leaves

1 tablespoon sweet paprika

1 teaspoon whole cumin seed

1 (28-ounce) can whole, peeled tomatoes

1 cup water

2 red bell peppers, roasted, peeled and chopped

1 pound calamari, cleaned and cut into rings