Ingredients Jump to Instructions ↓

  1. 1 cup barley

  2. 2-3 slices of orange peel

  3. 1 cup white kidney beans (in a can), washed and drained

  4. 1 cup chickpeas (in a can), washed and drained

  5. 1 cup sugar

  6. 1 pkg vanilla or 1 tsp vanilla extract

  7. 10 cups water

  8. 10 dry apricots, soaked in water overnight, cut in pieces

  9. 10 dry fig s, cut in pieces

  10. 1/2 cup raisin s Garnish:

  11. 1/4 cup walnut s, crumbled

Instructions Jump to Ingredients ↑

  1. Put 4 cups of water in a large pot along with the barley. Chop the orange peel and add it to the barley. Bring it to a boil on high heat. Then as soon as it boils, turn it down to medium-low heat and cook for about half an hour. Add the beans, chickpeas, vanilla, apricots, raisins, figs, sugar and 6 cups of hot water. Cook for about 45 minutes on medium-low heat. Stir occasionally. Pour into a large service bowl and let cool. Keep Noah’s Pudding refrigerated. When serving, garnish with crumbled walnuts.


Send feedback