How to Make It
In a mini food processor, puree the peppers. Transfer the puree to a bowl and whisk in the broth and 1/2 cup yogurt.
In a large bowl, combine the lamb, eggs, garlic, 1/4 cup parsley and the thyme and smoked paprika. Add the 4 teaspoons kosher salt. Using your hands, gently mix, then roll into sixteen 2-inch meatballs.
In a very large skillet, heat the oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 8 minutes. Slide the meatballs to one side of the pan. Add the red-pepper sauce and the chickpeas and bring just to a boil. Simmer the meatballs over moderately low heat, stirring and turning them occasionally in the sauce, until the sauce reduces slightly, 10 minutes. Season with salt. Transfer the meatballs and chickpeas to a platter, spoon the pepper sauce on top, garnish with parsley and serve with yogurt.