Soak garbanzos overnight in cold water to cover by 3 inches. Drain and place in large pot.
Add bay leaf, garlic, and enough water to cover. Bring to a boil, cover, and cook over low-medium heat for 30 minutes. Turn off heat and let stand, covered.
In a skillet, cook bacon until golden brown. Remove and set aside.
In same pan, cook onion and chorizo slices. Sprinkle with paprika, vinegar, and salt and pepper to taste. Add mixture to garbanzos, along with browned bacon, then cover and cook at low heat until garbanzos are tender but not mushy.