Local Curried Chick Peas

I've been writing for a while about local produce being used to create exotic foods and so, this is my first attempt to make an Indian dish using only local ingredients (except for the spices).

The chick peas I found were from a brand that only harvests its beans from a Canadian source (they are grown in Alberta and Saskatchewan). I know this is not in Ontario, but it is still the local option compared to an American or European brand.
Also, although the recipe calls for the vegetables to be peeled and minced, I always use a food processor because then the consistency of the final product is always closer to what you find in restaurants.

The Recipe is as follows:

3 tbsp olive oil
2 medium sized onions, peeled and minced
8 cloves garlic, peeled and minced
3 tbsp fresh cilantro leaves, chopped
2 tsp ground cumin seeds
1/4 tsp ground cayenne pepper
1 tsp turmeric
2 large fresh tomatoes, finely chopped and skinned
1 green pepper, chopped
2 20 oz cans of chickpeas, drained
2 tsp sweet paprika
1/2 tsp salt
2 tsp very finely grated fresh ginger

Heat oil over medium heat in soup pot or Dutch oven.
Put in minced onion and garlic and stir fry until rich in colour.
Turn heat to medium-low and add ground cumin, cayenne, and turmeric.
Sit a few seconds and then add cilantro, green pepper, and tomatoes.
Stir-fry until the mixture is well mixed.
Add the chick peas.
Stir and add paprika and salt.
Stir again, cover, turn heat to low, and simmer for 10 minutes (or longer if necessary).
Remove cover and add ginger.
Stir and cook for another few minutes.

The dish has a sweeter flavour than most curries, but it is delicious nonetheless.
Look for my next post when I will attempt to make naan bread from local flour!