Canned beans vs cooked dried? I just cooked a pot of chick peas...can I use the bean broth or does the aquafaba have to be from canned beans?

It does NOT need to come from commercially canned beans. That liquid can be a bit more dependable for a beginner, and it's a handy use of an otherwise discarded liquid- but not a requirement. It's just the liquid from your home cooked beans may be a bit thinner than what is in the cans. That's pretty easy to manipulate though, simply by cooking down the leftover liquid. I generally cook it down by about half the volume, until it is a bit thickened and looks much more the consistency of the canned version. You can check it by trying to whip a couple tablespoons, and seeing how that works. If it's easy, you are home free. Refrigerate it in jars for future use. If it isn't quite there, simply simmer down a while longer.