To prepare the meatballs, preheat the oven to 400°F. Lightly oil a baking sheet.

In a small bowl, soak the bread in the milk for 5 minutes, then squeeze out the excess milk; discard the milk. 

In a medium bowl, combine the ground lamb, bread, onion, cumin, cinnamon, parsley, cilantro and salt. Knead with your hands until well mixed (you may want to wear food gloves). 

Roll the meat into small balls or use a small ice cream scoop. Place the meatballs on the prepared baking sheet. Bake until lightly browned, 10 to 15 minutes.

To prepare the chickpea sauce, in a cast-iron pan, warm the olive oil. Add the onion and carrots and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the garlic, tomatoes and their juices, tomato paste and wine and bring to a boil.

Add the chickpeas, parsley, coriander, cumin, paprika, ginger and salt and stir until the ingredients are well combined. Simmer for 15 minutes.

Add the meatballs and simmer until the sauce has thickened a little, about 10 minutes more.