Cook the coucous according to the directions on the package. Once cooked, drain well if necessary, cover with a lid and set aside.
Preheat the oven broiler on low.
In a bowl, mix together the ground beef, breadcrumbs, milk, eggs, worchestershire sauce, and season well with salt and pepper until fully combined. Shape the mixture into small evenly sized meatballs.
Heat half of the oil in a pot on medium heat. Saute the carrots, onion, and garlic for 3 to 4 minutes. Stir in the cumin, paprika, allspice, cinnamon. Saute for another 2 to 3 minutes.
Stir in the tomatoes and broth. Add in the meatballs and bring to a simmer for 15 to 20 minutes. Season with salt to taste.
Add in the chickpeas and simmer for another 3 minutes.
Place the pita bread on a baking sheet, drizzle with the remaining olive oil and season with salt and pepper. Place under the oven broiler for 3 - 4 minutes or until the pita is golden brown.
Ladle the soup into a bowl, serve with couscous and pita.