Halve the tomatoes lengthwise, then cut those halves in half again into wedges. Slice away the seeds with a paring knife. Cut each tomato wedge into 1/4-inch strips, then cut those strips into small cubes.

Slice off the top and peel away the skin of the carrot. Halve the peeled carrot crosswise, then cut each half crosswise into 1/4-inch thick slices. Cut those slices into fingers, then chop those fingers into cubes.

Halve the smoked sausage crosswise, then cut those halves in half lengthwise. Place the smoked sausage cut-side down on a cutting board and slice it in half into strips. Cut those strips into small cubes.

Finely chop the peeled garlic.

Finely chop the parsley.

Cook the rice using a rice cooker or an Instant Pot.

Sauté the garlic and add the smoked sausage: Place a large pot over medium heat and pour in 2 tbsp olive oil. When the oil is hot, add 1 tbsp minced garlic and sauté for 30 seconds or until fragrant. Then add 2.5 oz diced smoked sausage and stir to cook for 1 minute.

Add tomatoes and carrots: In the same pot, add 6 oz diced tomatoes and 6 oz diced carrots. Stir to cook for 3 minutes.

Add the tomato paste: Add 1 tbsp of Hunt's tomato paste to the same pot and mix for 2 minutes.

Add butter, flour, and spices: Add 1 tbsp unsalted butter, 1 tbsp all-purpose flour, 1/2 tsp salt, and 1/2 tsp black pepper. Stir well for 30 seconds.

Add the chickpeas and the chicken broth: Stir in 1 1/2 cups unsalted chicken broth and 14 oz canned chickpeas. Bring the mixture to a boil, then lower the heat. Simmer the mixture for another 25 minutes.

Add the heavy cream: Pour in 3 tbsp heavy cream and stir continuously to cook for 2 more minutes.

Garnish and serve: Transfer your desired portion onto a shallow serving plate and garnish with 2 tbsp chopped parsley. Enjoy the chickpea stew with 3 cups of cooked white rice!