Soak overnight the wheat, beans and chickpeas separately. Drain. Cook beans and chickpeas separately in 1-1/2 cups water each and drain. Cook wheat in 1-1/2 cups water separately, but do not drain. Combine all three in a large saucepan. Add rice, orange peel, milk and 4 cups water. Cook over low heat until all ingredients are tender. Add raisins, chopped figs, apricots and apples. Continue cooking and stirring until the dried fruits become tender. Add honey and sugar and stir constantly until sugar melts and pudding thickens. If the pudding is not sweet enough for your taste, add more sugar. Cook for 10 minutes. The pudding should not be too thick as it will thicken as it cools. Remove from heat. Pour into bowls, cool and refrigerate. Decorate with walnuts and pomegranate seeds.