Separate garlic cloves and peel them.

Roughly process the garlic cloves.

Heat olive oil in a large pan.

Fry finely minced onion in the oil until tender.

Add two-thirds of the processed garlic and a cinnamon stick to the pan.

Stir the mixture for a few minutes to release the aromatics.

Add chicken or meat stock, minced tomatoes, sliced carrot, salt, pepper, and thyme to the pan.

Bring the broth to a boil.

Reduce heat and simmer for 40 minutes.

Prepare the meatballs by mixing the remaining garlic with chopped beef, finely minced coriander, finely minced onion, ground cinnamon, salt, pepper, and a lightly beaten egg.

Mix until well combined.

Roll the meat mixture into walnut-sized balls.

After the broth has simmered for 40 minutes, add the meatballs, tomato puree, and long-grained rice to the pan.

Simmer for 15 minutes.

Add cooked chickpeas to the pan.

Simmer for an additional 3-4 minutes.

Stir in lemon juice and adjust seasoning to taste.

Serve immediately, or reheat thoroughly before serving.