Lamb Meatballs With Red Pepper And Chickpea Sauce

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1/2 cup roasted red peppers from a jar (4 ounces), preferably piquillo

2 cups low-sodium vegetable or chicken broth

1/2 cup whole-milk yogurt, preferably Greek, plus more for serving

2 pounds ground lamb

2 large eggs, lightly beaten

1 tablespoon plus 1 teaspoon minced garlic

1/4 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

1/4 cup vegetable oil

1 3/4 cups chickpeas from a jar or can, drained

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