Cod and Chorizo Stew with Grilled Garlic Bread

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1/4 cup extra-virgin olive oil, plus more for brushing

1 medium onion, chopped

3 cloves garlic, chopped, plus 1 whole clove Kosher salt and freshly ground black pepper

4 ounces dried chorizo, diced or sliced

One 14-ounce can whole peeled tomatoes

1 chipotle chile in adobo sauce, seeded and minced

1 1/2 teaspoons smoked paprika

One 14-ounce can chickpeas, rinsed and drained

2 roasted red bell peppers, thickly sliced

1 pound skinless cod fillets, cut into 1 1/2-inch pieces

4 thick slices sourdough bread

1/2 cup chopped flat-leaf parsley