Whole blue peas keep their shape and their firm texture when cooked, making them ideal for a chunky stew or curry. They’re particularly popular in south Asian cooking.

Blue peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus, and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium, and choline.