Goat Meatballs with Red Peppers and Chickpeas

       1/2 cup roasted piquillo red peppers   
2 cups chicken broth  
1/2 cup whole-milk yogurt, preferably Greek, plus more for serving  
2 pounds ground goat
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  

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 goat, 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.