Unfortunately, this happens when you use very old chickpeas. The longer they sit in your pantry, the longer they will take to cook. You can either continue cooking them until they soften, or throw them out and buy a fresh batch from the grocery store to cook. I once had to pressure cook a batch of soaked chickpeas on high for an hour and a half! And even though they ended up cooking, they never got as creamy as usual. Adjust the cooking time as needed because this is simply a guide!