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 half of the chickpeas to a medium bowl. Using a fork, gently press on chickpeas until they just burst.

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

Add mashed and whole chickpeas, Cumin-Turmeric Spice Blend, vegetable stock powder, 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) mango chutney and 1 1/2 cups (3 cups) water, then stir to combine.Bring curry to a boil, then reduce heat to medium-low. Cover with a lid, then cook, stirring occasionally, until curry is slightly thickened and fragrant, 6-8 minutes.Remove from heat and cover to keep warm.

Meanwhile, line a baking sheet with aluminum foil.Pat salmon dry with paper towels, then season with salt and pepper.Arrange salmon on prepared baking sheet. Spread 1/2 tbsp mango chutney over each piece of salmon. 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 chickpeas. Season with salt and pepper, to taste, then stir to combine.If desired, gently remove and discard salmon skin by sliding a spatula between salmon and salmon skin.Divide curry and salmon between bowls.Sprinkle half the crispy shallots (use all for 4 ppl) and remaining cilantro over top.