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Noah’s Pudding

1/2 cup chickpeas
1/2 cup navy beans
1 cup raw almond
1 cup dried yellow grapes
1/2 cup dried apricots
1/2 cup dried cranberries
2 tbsp dried currants
1 orange peel
1 freshly squeezed orange juice
2 cup sugar
1 stick cinnamon
2 liter water
1 tbsp starch
1/4 cup water

Sprinkle:
Crushed walnut
Crushed pistachio
Crushed coconut
Pomegranate

1- Soak bulgur, chickpeas, navy beans and almonds in water in separate bowls for 12 hours.
2- Cook bulgur with water in a pressure cooker for 15 minutes. Water level needs to be just enough cover the bulgur.
3- Separate bulgur and water in a strainer and Keep the water that bulgur was cooked in.
4- Cook chickpeas and beans with water in a pressure cooker for 5 minutes. Water level needs to be just enough cover the chickpeas and beans. Separate the water and chickpeas, beans after cooking using a strainer. Toss the extra water.
5- Peel the almonds
6- Pour the bulgur,chickpeas, beans, almonds, dried yellow grapes, dried apricots, dried cranberries, currant, orange zest , orange juice, cinnamon stick into big pot.
7- Add 2 liter clear water and the water kept from cooking bulgur. Cook on medium heat for 25 minutes.
8- Take out the cinnamon stick after 25 minutes and add sugar.
9- Mix 1 tbsp starch and 1/4 cup water.
10- Add starch water and cook for 5 minutes on low heat.
11- pour the mix to cups and let them cook down.
12- sprinkle Crushed walnuts, Crushed pistachios, Crushed coconut and Pomegranate

Enjoy!