This 'Healthy' Recipe Has Gone Viral But Is It Actually Good For You?
The spiced chickpea stew by a New York Times Cooking columnist has taken the internet by storm -- we quizzed a nutritionist on just how healthy the popular dish is.
Alison Roman’s recipe for chickpea stew with coconut and turmeric appeared on NYT Cooking's Instagram account back in November 2018 -- since then it's racked up over 23 thousand likes.
Thousands of home cooks have whipped up the hearty vegan dish then shared their efforts online -- it's so popular in fact that it's earned its own hashtag, #TheStew.
And it's healthy, too, at least according to Roman who wrote on her own Insta, "There is so much good happening in this stew that I’m basically a doctor."
But is it actually healthy?
Sizing up #TheStew
Holistic nutritionist Kate Spina told 10 daily that yes, it is -- "This recipes ticks lots of healthy boxes!" she said.
So let's look at all the ingredients.
Chickpeas provide plant-based protein, fibre--which is good for gut health.
"Choosing legume-based dishes like this stew -- instead of meat dishes --seems to reduce your saturated fat intake, cholesterol, blood pressure and risk of heart disease and stroke," Spina said.
Then we have turmeric which Spina explained contains a potent antioxidant called curcumin.
"Curcumin is anti-inflammatory and has been shown to work just as effectively as some prescribed anti-inflammatory medications and anti-depressants," she told 10 daily.
Garlic and ginger are also anti-inflammatory powerhouses. The former is antibacterial and can work wonders on respiratory infections while the latter is excellent for soothing the gut and helping reduce bloating and gas.
The kale or chard as it's otherwise known provides a serve of leafy greens -- you should have one to two per day -- and with it a bunch of disease-preventing nutrients.
Still need convincing? The proof is in the pudding, so to speak. Science has shown that some of the healthiest and longest living populations around the world eat plant-based meals like the #TheStew.
Some minor adjustments
#TheStew isn't 100 percent perfect, however -- Spina told 10 daily that she'd boost the veggie servings from two to four to make it even healthier.
FYI -- we should be eating six to eight serves a day.
She suggested adding diced red capsicum to the stew -- to pump up the vitamin A and C levels -- and stirring some diced cucumber into the yoghurt accompaniment.
Does the thought of tucking into a steaming hot stew in the height of the Aussie summer leave you sweating? Try this Spina-approved spin-off recipe --it's a chickpea, kale, mint and roast capsicum salad with a turmeric-spiced cucumber yoghurt dressing.
Feature image: Instagram.