Brown the meat in a dutch oven, then remove with a slotted spoon. Saute and stir the onions in the reserved drippings until translucent, add in the garlic, garam masala, cumin, chili powder, and red pepper flakes.
Cook for 2 minutes and then add in the tomatoes, cooked garbanzos, and spinach.
Cover and simmer mixture for 4-6 hours. Stirring every once in a while so it doesn't scorch on the bottom.
Stir in chopped mint and sour cream.
Serve with pita bread and garnish with fresh mint.