• 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.
• To a medium bowl, add chickpeas. Using a fork, gently mash until they just burst.

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

• 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 and cook for 8-10 min, stirring occasionally, until stew is slightly thickened and fragrant. 
• Remove from heat and cover to keep warm.

• While chickpeas cook,drain and rinse shrimp, then pat dry with paper towels.
• On a baking sheet, toss shrimp and 1 tbsp( 2 tbsp) mango chutney and 1 tbsp (2 tbsp) oil. Season with salt and pepper. 
• Broil in the middle of the oven for 5-6 min, until lightly charred and cooked through.**

• Add half the cilantro to chickpea stew. Season with salt and pepper, then stir to combine.
• Divide stew and shrimp between bowls.
• Sprinkle half the crispy shallots (use all for 4 servings) and remaining cilantro over top.

If you've opted to add shrimp, while chickpeas cook, drain and rinse shrimp, then pat dry with paper towels. On a baking sheet, toss shrimp and 1 tbsp (2 tbsp) mango chutney and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Broil in the middle of the oven for 5-6 min, until lightly charred and cooked through.**

Disregard instrustions to remove and discard salmon skin. Divide stew and shrimp between bowls.