Preheat the oven to 400F (205C). Line a baking sheet with parchment paper and drizzle lightly with olive oil.

In a large bowl, combine all meatball ingredients and mix gently just until combined.

Roll into 1 to 1½ inch meatballs and arrange on the baking sheet.

Bake for 20 minutes, flip, then bake 5 more minutes until cooked through.

Heat olive oil in a large pot over medium heat. Add onion, garlic, and ras el hanout and cook 1-2 minutes.

Stir in tomato paste and cook 2 minutes until slightly darkened.

Add water, bouillon cube, soy sauce, salt, and chickpeas. Bring to a boil, then simmer 20-30 minutes.

Add spinach during the last 5 minutes, then stir in lemon juice.

Serve topped with meatballs, feta, parsley, and olive oil.

If you don't have ras el hanout, you can make a simple homemade version: stir together 1 teaspoon each ground turmeric, coriander, ginger, cumin, cardamom, and nutmeg, plus ½ teaspoon each ground aniseed, caraway seeds, fennel seeds, cloves, and black pepper. This makes about 3 tablespoons total.

Ras el hanout blends vary, so taste and adjust seasoning as needed.