Step 1

Place a wide pot on the stove over medium heat. Once hot, add the sausage and cook, breaking it up with a wooden spoon for 8-12 minutes until well-browned and almost cooked through. If desired, add an extra sprinkle of crushed red pepper.

Step 2

Using a slotted spoon, transfer the sausage to a bowl. Drain off all but 2 tablespoons of fat in the pan.

Step 3

Return the pot to medium heat and add the onion, sweet potato, and carrots. Cook, stirring occasionally, for about 10 minutes until softened. Season with salt and pepper.

Step 4

Add the garlic and chili pepper to the pan and cook for 1 minute.

Step 5

Melt the butter into the pot and add the thyme, if using, stirring to coat the vegetables with it. Add the tomato paste and cook for 1 minute more until the paste deepens in color.

Step 6

Pour the stock into the pot and scrape up any browned bits stuck to the bottom. Return the sausage to the pot. Add the chickpeas and tomatoes. Bring to a boil and season with salt and pepper. Reduce heat and simmer for 30 minutes, stirring occasionally. If the stew is sticking, add more stock or water.

Step 7

While the stew simmers, cook the rice. Combine the rice, water, butter, and salt in a small pot. Bring to a boil, stir once, and cover. Simmer for 15 minutes. Turn off the heat and rest for 5-10 minutes before fluffing with a fork.

Step 8

Right before serving, stir the parsley into the stew. Season again to your preferences. Ladle the stew over the cooked rice. Enjoy!