Step 1

Heat a large, high-sided skillet to medium heat and cook the beef until browned, about 5-6 minutes. Discard the extra fat.

Step 2

Sprinkle the cornstarch, spices and salt all over the beef. Then, pour in the milk, broth and tomato sauce (make sure they are hot!) and stir until well combined. Bring to a boil.

Step 3

Once boiling, stir in the chickpea pasta. Boil for 1 minute, stirring frequently.

Step 4

Then, reduce the heat to medium-low, cover the pan and simmer for 10 minutes, stirring every 3 minutes or so.

Step 5

After 10 minutes, remove the lid and cook until thick and reduced, about another 5-7 minutes, stirring occasionally.

Step 6

Stir in the cheese, if using and DEVOUR!