In a medium pot on high heat add the cubed onions and saute' for about 2 minutes. Add in the ground beef and continue to saute' for about 5 minutes. Add in the drained chickpeas, curry, cumin, coriander, paprika and salt.
Remove the pot off of the heat for a minute. This will avoid the milk from clumping when we add the corn starch.
Now add in the 2 cans of milk and corn starch. Stir immediately until corn starch has dissolved. Place back on stove top burner, on high heat, stir until coconut milk thickens a bit. Allow to simmer on low heat for 10 minutes. Enjoy with pasta (preferred) or warm rice of choice.