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| One of Britain's best-kept secrets, Carlin Peas (available dried, canned and jarred) are a much-loved traditional food in the North of England and make a great alternative to chickpeas, with excellent flavour and texture. |
Our Carlin Peas are a classic brown Carlin Pea, also know as Black or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.
James Bucher grows these carlin peas for us at Hall Farm in Knettishall on the Suffolk-Norfolk border as a mixed bi-crop and with no pesticides or synthetic fertiliser, one element in his transformation of the farm from intensive input-reliant production to working with the soil and nature.
With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.
Parched Peas for Bonfire Night
Black Badger Brownie Bars: made with Carlin Peas
Rustic Black Badger Salad
Ginger Fox Cake - made with Carlin Peas
Browse all our recipes for carlin peas
Carlin Peas have a superb nutty flavour and firm texture, making a great alternative to chickpeas or Puy lentils. They're great in soups, stews, curries and salad, pairing well with roast vegetables.
Soak overnight - or quick-soak by placing in boiling water, taking it off the heat and leaving for one hour.
After soaking , rinse, place in a pan with plenty of water, bring to the boil, cover and simmer for 40 to 45 minutes until tender.
Adding baking powder when soaking will result in softer cooked peas. Cooked peas can be used immediately or frozen.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.
Carlin Peas
No Allergens
| Typical values | Per 100g |
| Energy | 1208kJ (288kcal) |
| Fat | 2.1g |
| of which saturates | 0.4g |
| Carbohydrate | 32.2g |
| of which sugars | 3g |
| Fibre | 22.9g |
| Protein | 23.5g |
| Salt | 0g |
Grown in the Britain for at least 500 years, Carlin Peas are also know as Black Badgers or Maple Peas. In Lancashire they're traditionally served "parched" - boiled and roast or soaked in vinegar - on Bonfire Night. They're celebrated in parts of Yorkshire on Carlin Sunday, the fifth Sunday in Lent, and know as Grey Peas in the Black Country, where they're often served with bacon.
Carlin Peas are also popular with pigeons (and carp!) and occasionally known as Pigeon Peas but they're not to be confused with the entirely different tropical species Cajanus cajan, also popularly known as the Pigeon Pea.
Suitable for vegans and vegetarians
