Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve and peel onion, then slice into thin half-moons. Cut zucchini into 1/2-inch pieces. Mince or grate garlic. Zest lemonuntil you have 1 tsp zest, then cut into halves. Roughly chop half the arugula. Finely chop parsley. Drain and rinse chickpeas.

Pat cod dry with a paper towel. In a small bowl, combine half the smoked paprika, half the lemon zest, half the garlic, a pinch of salt and a drizzle of olive oil. Brush mixture onto cod, rubbing all over to coat evenly. Place fillets on a foil-lined baking sheet.

Heat a drizzle of olive oil in medium pot over medium-high heat. Add zucchini and onion and cook, tossing, until softened, 5-6 minutes. Stir in remaining garlic and smoked paprika. Cook until fragrant, about 1 minute. Add stock concentrate and 1/4 cup water. Lower heat to medium, cover, and let simmer 3 minutes.

Broil or bake cod in oven until cooked through, opaque, and flaky, 8-10 minutes.

Meanwhile, stir chickpeas into pot with zucchini. Cook until zucchini is tender, 3-4 mins. Remove from heat and stir in chopped arugula and a squeeze of lemon, allowing leaves to wilt. Season with salt and pepper. In a medium bowl, toss remaining arugula with a squeeze of lemon and a drizzle of olive oil.

Toss together parsley and remaining lemon zest on cutting board. Divide zucchini and chickpea mixture between bowls. Top with dressed arugula. Place a cod fillet on top of each. Drizzle with lemon juice and garnish with parsley and zest mixture.