Chickpea Meatballs (with Vegetables and Cheese)

For the meatballs:

• 1 lice of whole wheat bread about 30 g/ 1 oz
• ⅓ cup vegetarian hard cheese Note 2
• ¼ cup gouda or cheddar cheese
• 4 tablespoons dry breadcrumbs
• 1 zucchini about 200 g/ 7 oz
• 1 carrot about 60 g/ 2 oz
• 1 can chickpeas
• 1 large egg
• ¾ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 1 teaspoon sweet paprika
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes to taste
• ½ teaspoon dried thyme

For the sauce:

• 1 onion
• 2-3 garlic cloves
• 2 small red bell peppers
• 1 tablespoon olive oil
• 1 teaspoon sweet paprika
• ½ teaspoon smoked paprika
• ½ teaspoon red pepper flakes to taste
• 1 teaspoon dried thyme
• 2 cups tomato puree Note 2
• ½ cup water
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar
• ½ teaspoon fine sea salt
• ¼ teaspoon black ground pepper