Lamb Meatballs with Red Pepper and Chickpea Sauce - SippitySup

Ingredients

• ½ cup roasted red peppers (from a jar)
• 2 cups chicken stock
• ½ cup whole-milk yogurt, (preferrably Greek)
• 2 pounds ground lamb
• 2 large eggs (lightly beaten)
• 4 cloves garlic (peeled and minced)
• ¼ cup minced flat-leaf parsley (plus more for garnish)
• 1 tablespoon thyme leaves
• 2 teaspoons smoked paprika
• 4 teaspoons kosher salt (plus more for seasoning)
• ¼ cup vegetable oil
• 1 3/4 cup chickpeas (from a can, drained)
• 12 ounces baby spinach (2 bags)