Start this recipe a day before serving.
Soak the chickpeas in a bowl of cold water overnight. The next day, drain the chickpeas, rinse under cold water, and drain again.
In a large saucepan, place the chickpeas and cover generously with water.
Bring to the boil over high heat, then reduce the heat to medium and simmer for 1 hour or until the chickpeas are soft. Drain and reserve the cooking water.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking tray with foil.
Place the peppers on the lined tray, season and drizzle with olive oil, then roast for 30 minutes. Cool, then slice into strips and set aside.
To make the meatballs, soak the bread in water for a few minutes. Drain and squeeze the bread and place in a food processor with the onion, garlic and ground beef, olive oil, cumin, and paprika. Season generously. With wet hands, shape into walnut-size balls. Set aside. Makes about 35 meatballs.
You will need a deep, heavy-based frying pan with a lid. Heat the olive oil in the frying pan over low-medium heat and saute the garlic, cumin, paprika, until the spices are fragrant. Add the chickpeas with 2 cups of the reserved cooking liquid, stirring well. Bring to a boil, then reduce the heat to low and place the meatballs on top. The liquid should half-cover the meatballs; if not, add more. Cover and simmer for 15 minutes.
Reserving a handful for garnish, chop the cilantro leaves. Add to the frying pan with the roasted peppers and simmer vigorously over medium-high heat for 20 minutes, stirring gently from time to time, until the sauce reduces and thickens. Season to taste.
Sprinkle with reserved cilantro leaves, then serve.