Heat olive oil in a saucepan over medium-high heat. Saute onion, garlic, celery and kumara for about 5 minutes or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne and bay leaf. Stir to blend then stir in chicken stock and tamari. Cover and simmer over low heat for 15 minutes.
Add tomatoes, chickpeas and green capsicum to the soup and simmer for another 10 minutes or until all of the vegetables are tender. Adjust salt and pepper to taste.
Tamari is a dark form of soy sauce made purely from soy unlike some others that may contain wheat also. Normal soy sauce can be used as a substitute.
To make this dish vegan, substitute the chicken stock for vegetable stock.