Cocido madrileño

Cocido madrileño is a stew associated with Madrid in which chickpeas, meats and vegetables cook slowly in water. Potatoes, carrots, cabbage, beef, pork or ham and bacon are common, with chicken in some versions. Ingredients vary with household preferences and availability, while chickpeas remain central. The cooking broth is often used to make noodle soup.^[1]

The meal is served in successive courses known as vuelcos. A familiar three-course order begins with soup, followed by chickpeas and vegetables, then meats, as at Taberna de la Daniela. Other households and restaurants use two or four courses. The practice turns one pot of ingredients into a sequence of dishes and connects cocido with family meals and shared gatherings across the Madrid region.^[1][2]