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, Worcestershire sauce, and season well with salt and pepper until fully combined. Shape the mixture into bite-sized meatballs.
Heat 1/3 of the oil in a pot on medium heat. Sauté the carrots, onion, and garlic for 5 to 6 minutes. Stir in the cumin, paprika, allspice, cinnamon. Sauté for another 2 to 3 minutes.
Stir in the tomatoes and broth. Add in the meatballs and bring to a simmer for 25 minutes. Season with salt to taste.
Add in the chickpeas and simmer for another 3 minutes.
Ladle the soup into a bowl, serve with couscous and bread. Garnish with celery leaves.