In a small food processor or blender, combine tomatoes, ginger, jalapeno and mint into a paste.
Warm oil on medium heat. Once warm add cumin and crushed fennel seeds. When seeds begin popping, add hing, turmeric and garam masala. Mix for a few seconds and then add the paste.
Saute paste for 2-3 minutes, then add garbanzo beans salt, black salt and black tea. Add spinach. Bring to a simmer, then turn temperature to low and cook covered for 5-7 minutes or until beans are cooked to desired consistency.
Garnish with cilantro and lemon juice before serving.
Notes
Vegan: Use oil instead of ghee. Gluten Free: Totally gluten free! Yogic: Pitta Dosha- Replace spinach with kale and eat with dollop of yogurt. Vata Dosha- Cut the amount of garbanzos in half and add more veggies. Pair with rice. Kapha Dosha- ENJOY!
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/chole-palak-and-cooking-the-afternoon-away/