Cocido maragato

According to local tradition from the Maragatería region in León, Spain, the meal is served backwards so diners can enjoy the richest components while they are hungriest. You start with the heavy meats, move to the chickpeas and vegetables, and finish with a light broth.

The stew relies heavily on local Spanish cured meats and pork products to flavor the chickpeas. A traditional pot will include panceta (pork belly), morcilla (blood sausage), chorizo, and tough cuts of beef or pork bone that require hours of slow simmering.

While both are hearty Spanish chickpea stews, they are distinct dishes with different regional ingredients and serving styles. Cocido madrileño is served in the traditional forward order (broth first, then chickpeas, then meat), whereas Cocido maragato is famously served in reverse.

The stew relies on dried, high-quality chickpeas (garbanzos) rather than canned ones, which are soaked overnight before cooking. The specific variety most prized in the Leon region for its buttery texture and ability to hold its shape is the Spanish "Castellano" chickpea.