Easy Winter Meals: Vegetable and Chickpea Soup

— -- The search is endless for the perfect winter meal that is easy to make at home for any working Mom or the always on-the-go professional. ABC News' Sara Haines went to Sur La Table in New York City to learn the best tricks and tips for three exciting and delicious meals that can be prepared both quickly and easily.

Sara met with Joel Gamoran, senior resident chef at Sur La Table, who explained how to make a fun frisée salad with bacon, a winter vegetable and chickpea coup with Moroccan spices and couscous and the Italian classic, chicken cacciatore. Chef Joel also offered tons of tips and hacks to make these recipes as easy as pie!

Recipe Courtesy of Sur La Table: Winter Vegetable and Chickpea Soup with Moroccan Spices and Couscous Yield: 6 servings

For the soup: 2 tablespoons olive oil1 large onion, finely chopped1 large garlic clove, minced2 tablespoons ginger, finely chopped 1 teaspoon ground turmeric1 teaspoon ground ginger 1 teaspoon ground cinnamon1 teaspoon ground cumin1/8 teaspoon cayenne pepper2 stalks celery, diced into 1/2-inch pieces2 medium carrots, peeled, diced into 1/2-inch pieces2 cups peeled and diced winter squash such as butternut, delicata or kabocha1 (14-ounce) can diced tomatoes or whole tomatoes chopped, juices reserved2 tablespoons harissa paste, more for serving6 cups low-sodium vegetable broth or chicken broth1 (15-ounce) can chickpeas, drained and rinsed1 large bunch of kale, ribs removed and thinly sliced2 tablespoons minced flat-leaf parsley1 tablespoon fresh lemon juicesea salt and freshly ground black pepper

For the couscous: 1 cup boiling water1 tablespoon unsalted butter1 tablespoon minced preserved lemon1/4 teaspoon sea salt2/3 cup couscous1/4 cup currants or golden raisins

To prepare the soup:

1. Place a large Dutch oven or heavy saucepan on the stove over a medium-high heat and add the oil.

2. When the oil is simmering, add the onion; cook until translucent, about 6 minutes.

3. Add garlic and ginger; cook until fragrant, about 1 minute.

4. Add the spices and cook until aromatic, about 2 minutes. Add celery, carrot, squash, tomatoes and harissa paste; cook until the vegetables are well coated in spices and tomato juices have reduced, about 8 minutes.

5. Stir in broth, chickpeas and kale; bring to a simmer and cook, stirring occasionally, until the vegetables are tender and the broth has thickened slightly, about 35 minutes.

6. Stir in the parsley, lemon juice and taste and adjust season with salt and pepper.

To prepare the couscous:

1. Place small saucepan over medium-high heat. Add butter, salt and water and bring to a boil.

2. Remove saucepan from the heat and add couscous and currants; cover with lid and allow couscous to hydrate for 5 minutes. When tender and steamed through, fluff couscous with a fork.

To serve:

Ladle soup into warm bowls and top with a heaping tablespoon of couscous. Serve with additional harissa on the side.