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Preheat oven to 400 degrees F.
While the oven is preheating, whisk together harissa, red wine vinegar, and olive oil in a large mixing bowl.
Add the chopped butternut squash, onion, and bell peppers, then stir to evenly coat.
Spread the coated vegetables evenly onto a baking sheet and roast in the oven for 20 minutes.
While the vegetables are roasting, drain, rinse, and blot dry the can of garbanzo beans. Toss them in a small bowl with the salt, pepper, and cumin.
Scatter the beans over vegetables and return to the oven to continue roasting for 20 more minutes.
Whisk together the tahini, water, and lemon juice in a small bowl.
Once the vegetables are done roasting (butternut squash should be fork-tender), serve with cooked rice, farro, couscous, or any grain.
Top with a generous drizzle of the tahini sauce and enjoy!