Bean, Tomato, and Zucchini Casserole - pareve

1 cup thinly sliced onion
2 tsp. olive oil
1 tsp. brown sugar
1/2 tsp. cumin
4 cloves garlic, minced, rinsed, drained
3-1/2 cups tomatoes, chopped (1-1/2 lbs.)
1 Tablespoon white wine vinegar
1/2 tsp. crushed red pepper
4 cups spinach
4 cups water
2 cans garbanzo beans (15 oz. each)
2 Tablespoon each of mint, Italian parsley
2 tsp. chopped fresh dill

Saut� onion in oil in a Dutch oven or casserole dish about 5 minutes. (Make sure the dish is stove-top safe.) Add sugar, cumin and garlic and cook 1 minute.

Stir in tomato, vinegar and pepper and saut� 10 minutes or until slightly thick. Stir in spinach, water and garbanzo beans; bring to boil.

Cover and reduce heat; stir in parsley, mint and dill.