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Place a pot over medium heat, add the wheat and 600g of water and boil for 20 minutes. Then add the roasted chickpeas and boil for 15 more minutes. Add the raisins, the cashew nuts, and the pine nuts, and boil for 10 more minutes, while preparing the persimmon puree. Cut the persimmons in halves, remove seeds, use a spoon to remove the flesh and put it in a blender. Puree the persimmons and put them into the pot. Add the sugar, the cumin, the ginger, the almonds, and the cinnamon, and boil for 10-15 minutes, until the mixture thickens. Serve in glasses or bowls, and garnish with sliced almonds or pine nuts and cinnamon.