• Before starting, wash and dry all produce.
• Peel, then cut shallot into 1/8-inch slices.
• Peel, then mince or grate garlic.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Finely chop parsley.
• Cut tomato into 1/2-inch pieces.

• Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
• Season with salt, pepper and half the Moroccan Spice Blend. 

• Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then shallots, garlic and zucchini. Cook 2-3 min, stirring often, until veggies are tender-crisp.
• Add remaining Moroccan Spice Blend. Cook for 30 sec, stirring often, until fragrant. 
• Add tomato sauce base and chickpeas with their canning liquid. Season with salt and pepper, then stir to combine. 
• Bring to a simmer over medium-low.

• Once simmering, stir shrimp into chickpea-tomato mixture. Cover and reduce heat to medium-low.
• Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.**
• When shrimp are done, add tomatoes to the pan and season with salt, pepper and 1/2 tsp (1 tsp) sugar.
• Cook uncovered for 1-2 min, stirring occasionally.

• Divide shrimp and chickpea-tomato tagine between bowls.
• Sprinkle parsley over top.

If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season in the same way recipe instructs you to season salmon.

Once simmering, stir shrimp into chickpea-tomato mixture. Cover and reduce heat to medium-low. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.** Follow the rest of the recipe as written.

Disregard instructions to remove skin.