1. Preheat oven to 425º. In a large bowl, toss butternut squash cubes with garlic, allspice, 2 tablespoons olive oil, and some salt and pepper. Leave in the bowl for 5 minutes to let seasonings penetrate. Place on a baking sheet and roast until soft and slightly caramelized. Remove from oven and set aside to cool.

2. Rinse faro in a bowl and remove any floating bits. In a pot, combine faro with 1 tablespoon salt and cool water to cover. Bring to a boil and cook until faro is soft—about 10 minutes after it comes to boil. Drain and rinse under running water to stop the cooking.

3. Make the tahini sauce: Finely chop garlic. Sprinkle coarse salt over chopped garlic, then press garlic with the flat side of a chef’s knife. The salt will grind the garlic into a paste under the knife. Mix crushed garlic with lemon juice and tahini paste. Thin with a little water and olive oil. Taste for seasoning. The sauce should be very bright and flavorful. If it isn’t, add tahini and/or lemon juice to spruce it up.

4. In a large pot, add remaining 1 tablespoon olive oil and bring to medium heat. Add chopped tomatoes with juices and cook for 1 minute. Add butternut squash, faro, and chickpeas; stir until heated through. Remove from heat and add red onion, cilantro, and chili pepper. Season with salt and pepper to taste. Serve on plates, with tahini sauce and fresh olive oil drizzled over each portion.