Place the rice, wheat berries, and chickpeas into a large bowl. Completely cover with room temperature water and soak overnight or for at least 8 hours. 

Drain the rice, wheat berries and chickpeas and rinse with water. Place the rice, wheatberries and chickpeas into a 4 quart Dutch oven or stainless steel pot. 

Preheat the oven to 230° F. 

Add the beef marrow bones into a separate pot and cover completely with water. Bring to a boil over high heat and boil the marrow bones for 5 minutes. Drain the bones and rinse them with water. 

Add the marrow bones into the pot with the rice, wheat berries and chickpeas. Add the salt and pepper and 10 ½ cups of water into the pot and give the mixture a stir. Bring the mixture to a boil over high heat, skimming any foam that rises to the top. Place a lid on the pot and transfer it into the oven. Cook overnight or for at least 8 hours.

Transfer the pot out of the oven. The halim should be a porridge-like consistency. If the mixture is too liquidy you can increase the heat of the oven to 285° F, place the halim back into the oven uncovered and cook for one more hour or until it thickens into a porridge-like consistency.

Serve the halim hot. Ayelet sprinkles a bit of sugar and cinnamon on top.