• 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, 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 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.**

• Add half the cilantro to chickpea stew. Season with salt and pepper, then stir to combine.
• Gently remove and discard salmon skin, if desired. (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 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. Work in batches, if necessary.