Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.Roughly chop cilantro.Using a strainer, drain and rinse chickpeas.Add chickpeas to a medium bowl. Using a fork, gently mash until they just burst.

Heat a large pot over medium heat.When the pot is hot, add 1 tbsp (2 tbsp) oil and carrots. Season with salt and pepper. Cook, stirring often until tender-crisp, 3-4 min.

Add chickpeas, Cumin-Turmeric Spice Blend, vegetable stock powder, 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) mango chutney and 1 1/4 cups (2 cups) water. Stir to combine.Bring chickpea stew to a boil, then reduce heat to medium-low. Cover with a lid, then cook, stirring occasionally, until stew is slightly thickened and fragrant, 6-8 minutes.Remove from heat and cover to keep warm.

Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Arrange on a foil-lined baking sheet. Spread 1/2 tbsp mango chutney, then drizzle 1/2 tsp oil over each piece of salmon. Broil in the middle of the oven until lightly charred and cooked through, 7-10 min.\*\*

Add half the cilantro to chickpea stew. Season with salt and pepper, to taste, then stir to combine.If desired, gently remove and discard salmon skin. (TIP: Remove skin by sliding a spatula between salmon flesh and skin.)Divide stew and salmon between bowls.Sprinkle half the crispy shallots (use all for 4 ppl) and remaining cilantro over top.