Battered and deep-fried is how most Americans first encounter squid, and that's a shame. Squid can be so much more than a vehicle for batter. No, it does not taste like chicken. If that's the most important quality for you in proteins, you might not get along with squid. It has its own unique flavor that is slightly sweet. Cooking squid takes surprising no skill as long as you understand a simple principle: it can either be cooked in 30 seconds or 2 hours. The 30 second method is lovely on tiny baby squid, but that's rarely what you'll get in the US. That's where the 2 hour method comes in. It can turn any squid meltingly tender and produce a sauce so rich, you'd think there was a pig's foot involved.
You can make this recipe in a large heavy oven safe pot, like a dutch oven, or in a pressure cooker. If using a pot, preheat the oven to 250F.
cooked chickpeas and 1.5 cup their cooking liquid. You can use canned chickpeas that are drained plus 1.5 cups water (not liquid from the can).
Toast bread in a skillet with olive oil or butter, then rub with a whole garlic clove all over.