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Cook the garbanzos in plenty of water with one of the bay leaves. Bring the pot to a rapid boil and continue cooking for 15 minutes. Reduce the heat to medium low. Gently simmer the beans until they're almost soft, about an hour to an hour and half. Strain the beans and reserve the cooking liquid.
Preheat the oven to 325F.
In a oven proof clay pan, like a cazuela, add the drained garbanzos followed by enough of the reserved cooking broth to reach ⅔ of the way up the beans. Add the herbs and lightly salt.
Over the chickpeas, layer the onions, followed by the garlic, then the peppers, the celery and finally the tomatoes, very lightly salting each layer as you continue. Finish with the olive oil. Cover the pan with a lid if you have one, otherwise cover with a piece of parchment paper and aluminium foil.
Bake for 2 and half hours. Remove the top and continue baking for another 30 minutes. The liquid should be absorbed and top just starting to char. Remove and allow to cool to warm or room temperature. Crack plenty of black pepper over the top and serve.