• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Peel, then cut half the carrot into 1/4-inch quarter-moons (use whole carrot for 4 servings).
• 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.
• When hot, add 2 tsp (4 tsp) oil and carrots. Season with salt and pepper. 
• Cook for 3-4 min, stirring often, until tender-crisp. 

• To the pot, add chickpeas, Cumin-Turmeric Spice Blend, 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 mixture to a boil, then reduce heat to medium-low.
• Cover and cook for 8-10 min, stirring occasionally, until chickpeas are slightly thickened and fragrant. 
• Remove from heat and cover to keep warm.

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

• To the chickpeas, add half the cilantro. Season with salt and pepper, then stir to combine.
• Gently remove and discard salmon skin, if you like. 
• Divide chickpeas between bowls. Top with salmon.
• Sprinkle half the crispy shallots (use all for 4 servings) and remaining cilantro over top.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.