Field Peas vs Chickpeas

Field peas and chickpeas are different legumes entirely, and while both are dried, soaked and cooked in broadly similar ways, the dishes each one anchors rarely overlap.

What actually differs

Field peas are smaller and rounder, with a pale cream colour. Chickpeas are larger, more irregular in shape, and tan coloured.
Field peas anchor ghugni and ragda. Chickpeas anchor chana masala, chole and hummus style preparations.
Texture differs once cooked too, field peas break down a little more readily than firmer, more textured chickpeas.
Both need soaking before cooking, though exact times vary between the two.
Neither substitutes cleanly for the other in a recipe built around its specific texture and traditional role.
Price and availability also differ regionally, with each pulse being the more familiar, everyday choice in different parts of the country.

Picked this week

Field peas

Najirpur Farm II · Najirpur

Field Pea White

$1.04 · 1 KG

Our standards

Field peas vs chickpeas questions

Can I use chickpeas instead of field peas for ghugni?: Not really, the texture and flavour differ enough that the dish will not turn out as intended.
Which cooks faster, field peas or chickpeas?: Field peas generally soften a little faster than chickpeas of similar preparation, though both benefit from a proper soak.
Do you sell chickpeas alongside field peas?: No, our range covers white field peas specifically.
Is ragda made with chickpeas anywhere in India?: Ragda is traditionally built on white field peas, though regional and personal variations do exist.

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