Lamb Meatballs with Red Pepper and Chickpea Sauce

Ingredients

• 12 ounce baby spinach (2 bags)
• 2 cup chicken stock see 
• 1.8 cup chickpeas drained (from a can, )
• 0.3 cup flat-leaf parsley minced plus more for garnish)
• 4 clove garlic minced peeled ( and )
• 2 pound lamb 
• 4 teaspoon kosher salt plus more for seasoning)
• 0.5 cup roasted peppers red (from a jar)
• 0.5 cup whole-milk yogurt (preferrably Greek)
• 2 teaspoon paprika smoked
• 1 tablespoon thyme leaves 
• 0.3 cup vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• whisk

Directions

1. In a mini food processor, puree the peppers.
2. Transfer the puree to a bowl and whisk in the broth and ½ cup yogurt.In a large bowl, combine the lamb, eggs, garlic, ¼ cup parsley and the thyme and smoked paprika.
3. 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.
4. 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.
5. 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.
6. Spread the spinach onto a serving platter, transfer the meatballs and chickpeas to that platter and spoon the pepper sauce on top, garnish with parsley and serve with yogurt.