Heat oil in the bottom of a large saucepan over medium-high heat . Cook and stir the onion, green capsicum and garlic in the oil until tender; about 5 minutes.
Place the carrots, sweet potatoes, eggplant, tomatoes, zucchini and sultanas in the saucepan with the onion mixture. Stir in the chicken stock, lemon juice and honey then season with cumin, coriander, turmeric and cinnamon.
Bring to a boil over high heat. Cover and reduce the heat to medium-low then simmer until the vegetables are tender; about 30 minutes.
Pour the chickpeas into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.