1. Preheat oven to 325°. Heat olive oil in a large heavy-duty roasting pan set over 2 burners over medium-high heat. Sprinkle each roast with sea salt and pepper. Sear roasts in pan, about 4 minutes per side. Remove from pan, and place on a platter.
2. Add onion, carrot, and garlic to pan, and cook, stirring constantly, about 3 minutes. Combine paprika, cumin, and cinnamon in a small bowl; add to vegetables, and cook, stirring constantly, about 2 more minutes. Add broth, and return roasts to roasting pan. Cover with aluminum foil, and bake 3 to 3 1/2 hours or until fork-tender. Remove beef from pot, and place on a platter; tent with aluminum foil to keep warm.
3. Skim layer of fat from surface of cooking liquid. Add chickpeas to liquid, and place over medium heat, stirring occasionally, until chickpeas are warm. Stir in remaining ingredients. Separate meat into portions, and spoon liquid and vegetables over beef. Serve warm.