Plum, cinnamon and almond tagine with barley and avocado

Total time: 1hr
Preparation Time: 60m

For 4 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 773 Kcal, 20g Protein, 102g Carbohydrates, 28g Fat


  • Tagine
  • 1 tsp cinnamon
  • 90 g shelled almonds
  • 0.5 tsp ground cumin
  • 0.5 tsp chilli powder
  • 0.5 tsp sweet paprika
  • 1 tsp turmeric
  • 1 pinch saffron
  • 1 tsp Himalayan salt
  • 1 red onions, finely chopped
  • 2.5 tsp coconut oil
  • 2 garlic clove, finely chopped
  • 1 tsp pepper from the mill
  • 1 aubergines (approx. 200 g), cut into approx. 1 1/2-cm cubes
  • 1 sweet potato (approx. 200 g)
  • 1 courgettes (approx. 200 g), cut into approx. 1 1/2-cm cubes
  • 400 g squash (butternut, approx. 300 g without skin), cut into approx. 1 1/2-cm cubes
  • 5 dl water
  • 1.5 cinnamon stick
  • 1 tbsp honey or maple syrup
  • 200 g prunes, pitted
  • 1.5 tbsp white almond cream
  • Barley
  • 9 dl water
  • 300 g hulled pearl barley, rinsed with cold water
  • 1.5 tbsp white almond cream
  • 2 tbsp lime juice
  • 2 tbsp orange juice
  • 1 bunch coriander (or mint or parsley), finely chopped
  • Himalayan salt, to taste
  • pepper, from the mill, as desired
  • 1 ripe avocados (if desired)

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  • Tagine

    Preheat the fan oven to 180°C. Toast the almonds for 10 minutes on a tray until golden-brown, allow to cool a little and chop roughly. Mix all of the spices from the cinnamon to the pepper in a bowl. Heat the coconut oil in a tagine or a wide-bottomed, deep frying pan on a medium heat, lightly fry the garlic and onion, add all of the spices at once and fry together for 1–2 minutes, stirring constantly. Add the vegetables and continue to fry for a couple more minutes. Add the water, cinnamon sticks, honey, almond paste and plums, stir well, cover, and simmer on a low to medium heat for 35-45 minutes. Stir occasionally and add a little more water if necessary.
  • Barley

    Boil the water (without salt!). Add the barley and simmer over a medium heat for approx. 30 mins. Remove the pan from the hob, cover, and allow the barley to stand for another 10-15 mins. (to ensure the barley is ready at the same time as the tagine). Mix the almond paste, lime juice, orange juice and coriander into the cooked barley, season. Halve the avocado, remove the stone, peel and cut into thin slices, drizzle over a little lemon juice, and season with salt and pepper. Stir half of the toasted, chopped almonds into the tagine. Serve some tagine onto the plate, place the barley on top, then garnish with the rest of the chopped almonds, the fresh herbs, and the avocado slices if desired.
  • Storage:

    The tagine will keep for 1-2 days in the fridge and tastes just as good cold or with a salad.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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