In a blender, combine chickpeas, eggs and 2 tablespoons tepid water. Purée until smooth; transfer purée to a large bowl. Add flour, then gently knead to form a soft dough.

Divide dough into quarters. On a clean lightly floured work surface, roll 1 dough piece into a 1/2-inch-thick cylinder; repeat with a second dough piece. Line up the 2 cylinders, then, using a dough scraper or a knife, cut cylinders crosswise into 1/2-inch-thick pieces. Repeat with remaining dough.

Using your thumb, press and roll 1 dough piece at a time off the tines of a fork to create ridges, then transfer to a lightly floured baking sheet. Keep unrolled and rolled pieces covered with a clean kitchen towel as you work.

Bring a large pot of salted water to a boil. Meanwhile, in a wide saucepan, heat oil over medium heat. Add leek and garlic; cook, stirring occasionally, until leek is tender, about 3 minutes, then remove and discard garlic. Add capers, cook 1 minute, then add squid and cook, 3 minutes more. Add  1/4 cup hot water; gently simmer 15 minutes.

Add an additional 1/4 cup hot water, parsley, basil and  1/2 teaspoon salt; continue to simmer until squid is tender and sauce is slightly thickened, about 15 minutes more. Remove from heat.

Cook gnocchetti in the boiling water, stirring occasionally, 3 minutes, then, using a large slotted spoon or fine-mesh sieve, quickly transfer gnocchetti to saucepan with squid. Simmer mixture, gently stirring occasionally, until gnocchetti absorb some of the sauce, 2 to 3 minutes. Serve immediately.