Noah's Pudding! Let's break it down

Noah's Pudding
2 C wheat
1 C Chickpeas
½ C white beans
1 apple (peeled and shredded)
1 pear (peeled and shredded)
13 dried organic (Turkish) apricots (cut in small pieces)
½ C Organic black raisins
½ C Organic green raisins
½ C dried black currants
¾ C whole milk
1 tsp red lentils (shelled)
1 tsp long grain rice
1 tsp Bulgar
1 tsp semolina wheat
2 small (Turkish) figs (chopped small pieces)
4+ cups water (add more if needed)

Spices
1 C sugar
1 packet vanilla
2 tsp cinnamon (one tsp for garnish)
1 pinch salt
¼ tsp of lemon

Garnishes
½ C raw walnuts (rinse pat dry)
½ C pomegranate seeds (rinse)
¼ C pumpkin seeds (roasted)
¼ pistachios (shelled, skinned)
1 sliced fig
1 fresh mint
¼ currants

First soak all dry legumes separately overnight. The water needs to be about 2 inches above the ingredient. Next day, rinse and add fresh water. Separately cook the wheat, chickpeas and white beans until tender (don’t overcook). After completing the cooking process drain and remove chickpeas skins. Then combine the following items in your final cooking pot; 11/2 -cup of wheat, chickpeas, beans, lentils, Bulgar, semolina rice, water, sugar, peeled and shredded apple and pear, raisins, vanilla, salt, lemon. Turn your stove on high heat and let ingredients come to a fast boil. Take the remaining 1/2-cup of wheat and milk and blend in a mixer. The consistency should be a smooth milky paste. After boiling your mixture about 15 minutes add the remaining items: 1/4 currants, vanilla,1/2 of the cinnamon, coarsely chopped (Turkish) apricots, figs. Turn mixture down to a medium heat and simmer Slowly mix in the wheat paste until your pudding thickens. Continue to simmer and occasional stir for 20 minutes. Cool and
Put in serving cups and sprinkle with garnishments, add final sprig of mint.
(a quick note: instant rice can be used; as it takes less time to cook)