Cocido madrileño is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants.
The main ingredient is chickpeas, with other vegetables including potato, cabbage, carrot, turnip, green bean, chard, and cardoon added. Numerous meats are included, typically pork belly, chorizo, morcilla, jamón serrano, beef shank, and stewing chickens. Sometimes a meatball called the bola, made with ground beef, bread crumbs, parsley, and spices is included.
The traditional serving procedure for the cocido, called los tres vuelcos ("the three turns"), is to serve the contents of the pot in three courses. In the first course, the stock is served with noodles. In the second, the chickpeas and vegetables are served, and in the third the meat is served.