For the meatballs, in a large bowl, combine the lamb, yogurt, garlic, salt, pepper, parsley, mint, cumin, granulated onion, and aleppo pepper until just combined. Form into small 1-inch meatballs.

Set a large dutch oven or heavy bottom pot over medium heat. Drizzle in the oil and add the meatballs in a single layer. Cook until browned on all sides, about 2 to 3 minutes per side. We're not looking to cook the meatballs all the way at this point, they'll continue to cook later on. Transfer to a plate or platter and set aside.

Stir in the onion and garlic and cook until softened and translucent, about 5 minutes. Add the harissa, spices, and a large pinch of salt and black pepper. Cook for about a minute or so to develop those flavors. Stir in the chopped tomatoes with their juice and beef stock. Bring to a simmer and then add the chickpeas and meatballs. Stir until combined, cover and simmer for 20 to 25 minutes.

Uncover and top with pomegranate seeds, parsley and mint. Serve over couscous and top with yogurt if desired. Eat with charred naan and enjoy!