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Beans, lentils & pulses · Chickpeas & peas

Grey peas (dried)

Whole, mottled brown-grey dried field peas, simmered with bacon in Latvian and Estonian dishes and British 'parched peas'.

Also called: grey peas, carlin peas, maple peas, pelēkie zirņi, field peas, black peas

Around the world: pelēkie zirņi (lv) · hallid herned (et)

1 recipe with it

What it is

Grey peas are a field pea variety with brown, grey or speckled skins, sold whole and dried. They are larger and firmer than split peas and stay whole when cooked, with a nutty, almost meaty flavour. In England they are called carlin or maple peas; they are not split peas or chickpeas.

Pisum sativum

How it’s used

  • Latvian pelēkie zirņi ar speķi, peas with fried bacon and onion
  • Estonian Christmas and everyday pea dishes
  • Lancashire parched peas with vinegar
  • Added whole to soups and stews

Characteristics

Taste
Nutty and savoury.
Texture
Firm, slightly mealy and whole.
When cooked
Needs overnight soaking and an hour or more of simmering.
Sold as
dried
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Cool, dry and dark. Store airtight in a cool, dry place; cooked peas keep a few days in the fridge.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cool cooked legumes quickly and refrigerate; reheat until piping hot and use within a few days.

Nutrition per 100 g

Energy
364 kcal
Protein
23.12 g
Carbohydrate
61.63 g
Fat
3.89 g
Fibre
22.2 g
Sugars
3.14 g

USDA FoodData Central: Peas, green, split, mature seeds, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with grey peas (dried)

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